Chicken with Red Wine and Tarragon (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
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. 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.
3. 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.
4. 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.
5. Serve chicken with buttered egg noodles tossed with fresh herbs.
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