As the weather cools, I find myself returning to the kitchen after months of warm-weather reprieve. This dish came about more by happenstance than planning, but I’m deeply grateful for that serendipity.
A few years ago, I wrote about the comforting magic of "soft and pliant" egg noodles, the base for one of my all-time favorite meals: my Nana's cream chicken. I described it as "a steaming bed of freshly boiled egg noodles, the curlicues dancing on the plate, topped with chunks of tender chicken and a blanket of creamy, rich sauce—its color reminiscent of Italian-American vodka sauce, but with flavors rooted in Eastern Europe. Best enjoyed in a large bowl, the sauce suffusing every nook and cranny of the chicken and noodles."
