Beer-Braised Chicken Thighs With Cremini Mushrooms

• 6 ounces uncooked no-yolk egg noodles
• 3 1/2 tablespoons all-purpose flour, divided
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon paprika
• 4 (6-ounce) bone-in chicken thighs, skinned
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 1 (8-ounce) package cremini mushrooms, halved
• 3/4 cup dark porter beer
• 3/4 cup unsalted chicken stock (such as Swanson)
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

1. Cook egg noodles according to package directions, omitting salt and fat; drain.
2. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.
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egg noodles, flour, thyme, paprika, chicken, kosher salt, extravirgin olive oil, onion, cremini mushrooms, porter, chicken, worcestershire sauce, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/beer-braised-chicken-thighs-cremini-mushrooms (may not work)