Chicken with Red Wine and Tarragon

Recipe courtesy Rachael Ray

Chicken with Red Wine and Tarragon
Chicken with Red Wine and Tarragon

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks.

  • Coarse salt and pepper

  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan

  • 2 tablespoons butter

  • 2 shallots, chopped

  • 1 carrots, chopped into fine dice

  • 1 rounded teaspoon sugar

  • 12 crimini (baby Portobello) mushrooms, sliced or chopped

  • 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons

  • Handful flat-leaf parsley leaves, chopped

  • 1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle

  • 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree

  • Noodles:

  • 3/4 pound extra-wide egg noodles

  • 2 tablespoons butter, cut into bits

  • 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon

  • Handful flat-leaf parsley leaves, chopped, about 2 tablespoons

  • Salt and freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil for the noodles. 2. Season chicken generously with salt and pepper. 3. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side 4. Remove to a plate. 5. Return pan to stove and reduce heat to medium. 6. Add butter to the pan and shallots, carrots and mushrooms. 7. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. 8. Add sugar, tarragon and parsley and stir. 9. Add wine and reduce liquid for 2 minutes. 10. Add tomatoes to your sauce and stir to combine. 11. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. 12. Meanwhile, cook the noodles until just tender, about 6 minutes. 13. Drain and transfer to a serving bowl. 14. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper. 15. Serve chicken with buttered egg noodles tossed with fresh herbs.

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