Chicken thighs become succulent and tender when braised with white wine and hearty winter herbs; down-to-earth parsnips and carrots add sweetness to the mix. Spooned over egg noodles, this makes a comforting one-dish winter meal.
Remove the skin from the chicken, if desired, and cut away any excess fat. Season the chicken with salt and pepper. Dredge the chicken in flour to coat on all sides.
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and cook, turning once, until light brown, about 4 minutes per side. Transfer to a plate. Add the onion, parsnips, carrots and sage to the pan, and season with salt and pepper. Sauté, stirring frequently, until the onion is tender, about 10 minutes.
Add the wine to the pan and boil until reduced by about half, scraping up the browned bits on the pan bottom, about 2 minutes. Return the chicken to the pan. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer, turning after 10 minutes, until the chicken is tender, about 20 minutes. Uncover and simmer until the liquid thickens slightly, about 5 minutes. Taste and adjust the seasonings with salt and pepper.
Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles, stir well and cook until just tender, about 7 minutes.
Drain the noodles and transfer to a warmed shallow bowl. Add the remaining 1 Tbs. olive oil and toss to coat well. Divide the noodles among 4 warmed plates and spoon the chicken mixture over the top. Sprinkle with parsley and serve immediately.