Braised Chicken & Mushrooms with Tingly Crispy Noodles
- 1½ pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 pound mushrooms, sliced
- 2 cloves garlic, sliced
- ½ cup white wine
- 2 packs Momofuku Tingly Wavy Noodles
- 1 cup whole milk
- parsley, chopped (optional)
- Momofuku Chili Crunch
This easy weeknight recipe is very similar to a chicken and mushroom noodle bake—it’s creamy, savory, and as a bonus: it’s topped with crispy Momofuku noodles. Be sure to opt for chicken thighs, which will become ultra tender as they braise.
Season chicken thighs on both sides generously with salt. Add olive oil to a large skillet or braiser, then place chicken skin side-down and turn on medium high heat. Cook until the thighs are crisped and easily release from the pan, about 12–15 minutes. (There’s no need to preheat the pan—the thighs should easily release when they are fully cooked.) Flip and cook for 4 more minutes, then set aside.
Add sliced onions, mushrooms, and garlic to the skillet and cook for 20–25 minutes until all the water is released and the mushrooms and onions are beginning to brown and crisp. Add white wine and cook for 1 minute, scraping up browned bits.
Add milk, 1 cup of water, and noodle sauce packets, and bring to a boil. Nestle chicken back within the mushroom mixture. Cover tightly and lower to a simmer and continue to cook for 30 minutes.
Once chicken is braised, turn your broiler on high and position a rack in the top of your oven. Uncover chicken mixture and bring to a boil. (You should not have lost much liquid during your simmering process—if the liquid is significantly reduced, add more water or broth.) Using your hands, slightly crumble the uncooked noodles in the packets, then pour the pieces around the chicken. Boil for 4–5 minutes, stirring gently so they don’t stick, then broil for 2–3 minutes more until the noodles are beginning to crisp.
Serve with chopped parsley and, if desired, Momofuku Chili Crunch.