Champagne Chicken Stew

(Courtesy of Eating Light Magazine)


Ingredients: 
2 Tbsp. all-purpose flour
1 tsp. salt, divided
1/2 tsp. pepper, divided
4 skinless, bone-in chicken breasts, fat removed
1 1/2 tsp. olive oil
3 medium carrots, cut in 1-inch pieces
2 large celery ribs, cut in 1-inch pieces
1/2 tsp. dried thyme
1 bottle sparkling wine or dry champagne or 3 c. chicken broth
3 c. fat-free chicken broth
8 oz. wide noodles
2 Tbsp. minced fresh parsley


Directions:
In a ziploc bag, mix flour and 1/4 tsp. each salt and pepper.  Add chicken; close bag and shake to lightly coat. 


In a 4-6 qt. Dutch oven or stockpot, heat oil.  Add chicken; cook 10 minutes, until golden brown, turning once or twice.  Add carrots, celery, thyme, remaining salt and pepper, wine or champagne and chicken broth.  Bring to a boil, reduce heat, and simmer 40 minutes, skimming foam off top as needed, until chicken is heated through.


Meanwhile when stew is nearly done, cook noodles according to package directions; drain well.


Divide noodles among 4 shallow bowls.  Stir parsley into stew; ladle over noodles.