Preparation

• Step 1

  Prepare the chicken: Put the saffron threads in a small bowl and pour the boiling water over them. Let cool, stirring once or twice, then set aside.

• Step 2

  Season the chicken pieces generously with salt.

• Step 3

  Heat the oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chicken and cook, turning occasionally, until the pieces are nicely browned on all sides, 10-15 minutes. (You may need to do this in batches to avoid crowding the skillet.)

• Step 4

  Add the garlic and saffron water to the pan, cover, and adjust the heat to a low simmer. Cook the chicken until it's very tender, almost falling off the bone, 1 to 1 ½ hours. Remove the skillet from the heat and let the chicken cool for about 15 minutes.

• Step 5

  Meanwhile, bring a large pot of water to a boil, season well with salt, cover the pot, and then reduce the heat slightly so the water stays hot and almost ready to cook the noodles once the chicken is finished.

• Step 6

  In a small bowl, whisk together the egg yolks and lemon juice until well blended.

• Step 7

  Pour the egg and lemon mixture into the chicken cooking liquid. Lift the pan and swirl several times until the sauce comes together and is blended.

• Step 8

  Return the skillet to low heat and cook gently, swirling the pan or stirring with a silicone spatula, until the sauce reaches 175°F and thickens slightly. You can test for doneness by dipping a large spoon in the sauce and running your finger across the coated spoon; if your finger leaves a clear track that doesn't instantly run back together, the sauce is ready. Taste the sauce and adjust the flavors with more salt and lemon juice if necessary; keep warm while you cook the noodles.

• Step 9

  Bring the pot of salted water back to a boil. Add the egg noodles and cook according to the package instructions. Drain well.

• Step 10

  Serve the chicken with the egg noodles, ladling the sauce and garlic cloves over the chicken. Sprinkle with parsley, if using.