- 3 tablespoons olive oil
- 3 pounds chicken legs and thighs on the bone, cut into large chunks
- 4 heads garlic, cloves separated and peeled
- 1/2 cup chopped fresh parsley
- 1 tablespoon dried tarragon
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- salt and ground black pepper to taste
- 1 cup dry white wine
- 1 (16 ounce) package egg noodles
- 2 tablespoons melted butter
- 1 ounce dry bread crumbs
- Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
- Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
- Bake in preheated oven until chicken and noodles are tender, about 30 minutes.