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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, cooked all day taste. A very comforting meal on a cold day. Ingredients:
2 tablespoons extra virgin olive oil |
coarse salt & pepper |
1 lb boneless skinless chicken tenders or 1 lb boneless skinless chicken breast, cut into chunks |
1 lb boneless skinless chicken thighs, cut into chunks |
2 tablespoons butter |
2 shallots, chopped or 1/4 cup very finely chopped onion |
3 small carrots, peeled and thinly sliced |
10 cremini mushrooms, finely chopped |
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tbs or 4 sprigs about 1 tbs dried tarragon |
1 cup dry red wine |
1 (32 ounce) can chunky-style crushed tomatoes or 1 (32 ounce) can diced tomatoes in tomato puree or 1 (32 ounce) whole tomatoes, hand squeezed |
fresh italian parsley |
Directions:
1. In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
2. Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the 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 an juices run clear.
3. Top chicken with fresh flat leaf (Italian) parsley when serving.
4. Serve chicken with Herb and Buter Noodles and.
5. Sugar Snap Peas.
6. NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a cooked all day taste .
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