Aired January 24, 2013
- 3 tablespoons olive oil, divided
- 8 to 10 cipollini onions, peeled
- 1 cup chopped red onions
- Kosher salt and black pepper
- 4 cloves garlic, thinly sliced
- 16 ounces mushrooms, gently chopped (any kind, I like a wild mushroom mix)
- 1 yellow bell pepper, seeded, halved and thinly sliced
- 1 red bell pepper, seeded, halved and thinly sliced
- 8 to 10 sprigs fresh thyme, leaves stripped and gently chopped
- 1 teaspoon Hungarian hot paprika
- 1 cup red or white wine (for red, I like a merlot or shiraz and for white, I like a gewrztraminer)
- 2 cups shredded rotisserie chicken
- 1 tablespoon Worcestershire sauce
- 4 cups chicken stock
- 12 ounces whole wheat egg noodles
- A handful of parsley, for garnish
In a large pan with a lid over medium-high heat, add one tablespoon of the olive oil, the cipollini onions, red onions, a pinch of salt and a few grinds of pepper. Cook while tossing until the red onions caramelize and the cipollini onions become golden but are still firm, about 15 minutes. Add the remaining 2 tablespoons of olive oil, the garlic, mushrooms, yellow and red bell peppers, thyme and paprika. Season with another pinch of salt and stir to cook until mushrooms are wilted and the peppers are slightly caramelized, about 6-8 minutes.
Raise the heat of the pan and add the wine while scraping the bottom of the pan to release any bits. Allow the wine to cook until it reduces and evaporates to almost nothing, about 5 minutes.
Add the chicken, Worcestershire sauce, chicken stock and egg noodles. Stir and nudge the noodles beneath the stock. Cover and lower to a simmer until noodles are tender, about 10 minutes. Serve warm.