Chicken With Red Wine And Tarragon

Recipe Ingredients

		Chicken
2 1/4 lbs	1021g / 36oz	Boneless skinless chicken breasts,
		Thighs, or combination of both - cut into chunks
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
2		Shallots - chopped
1		Carrots - chopped fine dice
1		Rounded teaspoon sugar
12		Crimini (baby portobello) mushrooms - sliced or chopped
2 tablespoons	30ml	Chopped fresh tarragon leaves
1		Handful flat-leaf parsley leaves - chopped
1 1/3 cups	315ml	Good dry red wine
		= (such as Burgundy)
1		Chunky style crushed tomatoes - (15 oz)
		= (or diced tomatoes in puree)
		Noodles
3/4 lb	340g / 11oz	Extra-wide egg noodles
2 tablespoons	30ml	Butter - cut into bits
1 tablespoon	15ml	Chopped fresh tarragon leaves
2 tablespoons	30ml	Chopped flat-leaf parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring a large pot of salted water to a boil for the noodles.

Season chicken generously with salt and pepper. In a large skillet over medium-high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.

Serve chicken with buttered egg noodles tossed with fresh herbs.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C76) - from the TV FOOD NETWORK

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