In a large pot, bring 4 quarts of salted water to a boil over high heat.
While water heats, combine flour and salt to taste in a shallow bowl.
Dip each chicken thigh in flour and turn to coat all sides.
In a heavy and deep 14-inch frying or sauté pan, heat olive oil over medium high heat. When pan is hot, add chicken in a single layer and cook until undersides are well browned, 5-7 minutes. (Cook chicken in batches if it won’t all fit in pan at the same time).
Turn chicken over and cook to brown other sides, 3-5 minutes more.
Remove chicken to a platter and set aside.
To frying pan, add pasta sauce, wine, basil, and oregano. Stir well and bring to a simmer over high heat.
Reduce heat to medium-high, add chicken, and cover pan. Simmer until chicken is no longer pink in center (cut to test), about 10 minutes.
While chicken cooks and when the water boils, add egg noodles to water.
Boil gently until noodles are tender to bite, about 8 minutes.
Drain pasta well and toss with butter.
Transfer chicken and noodles to serving platters. To serve, spoon chicken and sauce over noodles.
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