Chicken with Red Wine and Tarragon Recipe

Name: Chicken with Red Wine and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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

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 and remove to a plate.
4
Return pan to stove and reduce heat to medium.
5
Add butter to the pan and shallots, carrots and mushrooms.
6
Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.
7
Add sugar, tarragon and parsley and stir.
8
Add wine and reduce liquid for 2 minutes.
9
Add tomatoes to your sauce and stir to combine.
10
Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
11
Meanwhile, cook the noodles until just tender, about 6 minutes.
12
Drain and transfer to a serving bowl.
13
Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
14
Serve chicken with buttered egg noodles tossed with fresh herbs.

1081

kcal

Calories

Fat

101

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chicken with Red Wine and Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Red Wine and Tarragon

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