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Chicken With Red Wine And Tarragon

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

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

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


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