1 broiler-fryer chicken, skinned and cut into 8 pieces
1 onion, chopped
2 carrots, peeled and chopped
2 stalk s celery, chopped
2 cups chicken stock or broth
1 tsp chopped thyme
1 bay leaf
4 cups hot, cooked wide egg noodles (8 oz.)
1 1/2 Tbsp butter
3 Tbsp flour
1 cup milk
2 Tbsp lemon juice
1/2 tsp each salt and pepper, or to taste
1/4 cup minced parsley
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Let's Make It
In a 12-in skillet, heat the oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned, then transfer to a plate with a slotted spoon.
Add the onion, carrots, and celery to the skillet and saute for 5 minutes or until tender. Return the chicken to the skillet; add the stock, thyme, and bay leaf and bring to a boil.
Lower the heat, cover, and simmer for 45 minutes or until the juices run clear when a thigh is pricked with a fork. Discard the bay leaf; reserve the cooking liquid, skimming off any fat. Line a warm serving platter with the noodles and arrange the chicken on top. Cover with foil to keep warm.
In the same skillet, melt the butter over moderate heat. Add the flour and cook for 1 minute or until bubbly. Whisk in the milk and the cooking liquid from the chicken. Cook for 3 minutes or until thickened, then remove from the heat. Stir in the lemon juice, salt, and pepper. Ladle the gravy over the chicken and top with the parsley.