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1
Bring a large pot of water to a boil over high heat; add in salt and egg noodles; cook according to package directions; drain the noodles well, then transfer them to a large bowl.
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2
Add 3 tablespoons butter, the parsley, and a little salt and pepper; keep warm.
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3
While the water is coming to a boil, preheat a large nonstick skillet with 2 tablespoons oil over med-high heat.
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4
Preheat a large Dutch oven over medium heat.
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5
Season the chicken with salt and pepper; add half the chicken to the skillet; brown for about 2 minutes on each side.
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6
Remove the browned chicken to a plate and return the skillet to the heat.
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7
Add a little more oil and the remaining chicken; brown on both sides.
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8
Combine all the browned meat and deglaze the pan with 1 cup wine, using a wooden spoon to scrape up all the brown bits; remove pan from heat.
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9
While the first batch of chicken is cooking, add the remaining 2 tablespoons of oil and 3 tablespoons butter to the Dutch oven.
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10
Once the butter starts to bubble, add the pearl onions and garlic cloves; brown them for 4-5 minutes, until they are nice and brown all over.
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11
Cut the baby carrots into half lengthwise and cut the celery into 1 1/2 to 2 inch pieces.
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12
Strip the leaves off the thyme sprigs and chop.
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13
Add the baby carrots, celery, thyme, and bay leaves to the pearl onions and season with salt and pepper.
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14
Cook the vegetables, stirring them frequently, for 2 minutes.
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15
Sprinkle them with the flour and cook for 1 minute, then add the remaining cup of wine and the liquid from the chicken skillet.
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16
Add the chicken stock and bring everything up to a bubble, then add reserved chicken and simmer everything together for 10 minutes.
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17
Add the peas and cook about 1 minute, until heated through; discard the bay leaves.
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18
Serve over buttered noodles.
