Country French Chicken Recipe

Name: Country French Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil; Coarse salt and pepper; 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks; 2 tablespoons butter; 2 shallots, chopped; 3 small carrots, peeled and thinly sliced; 10 creminis, finely chopped; 4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons; A handful flat-leaf parsley leaves, chopped; 1 cup dry red wine; 1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree; Herb and Butter Noodles, as an accompaniment; Sugar snap peas, as an accompaniment; 1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes; 2 tablespoons butter, cut into small bits; 2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon; A handful flat-leaf parsley leaves, chopped to about 2 tablespoons; Salt and freshly ground black pepper; 1 1/2 pounds snap peas, rinsed and drained; 2 teaspoons butter; 1 teaspoon sugar; 1/2 teaspoon (a couple of pinches) salt

Servings: persons

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, as an accompaniment
Sugar snap peas, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

1
In a large skillet over medium high heat, warm the olive oil.
2
Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
3
Return pan to stove and reduce heat to medium.
4
Add butter to the pan and saute the shallots, carrots, and mushrooms.
5
Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender.
6
Add tarragon and parsley and stir.
7
Add wine and reduce liquid for 1 or 2 minutes.
8
Add tomatoes to the sauce and stir to combine.
9
Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
10
Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
11
Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
12
Season noodles with salt and pepper.
13
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar.
14
Reduce heat to simmer.
15
Cover and steam snap peas 3 minutes.
16
Remove cover and season snap peas with a little salt.
17
Serve cooked snap peas with slotted spoon to allow for draining.

935

kcal

Calories

Fat

Carbs

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 22 ingredients. The key ingredients include: 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil, Coarse salt and pepper, 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks, 2 tablespoons butter, and more.

Yes, Country French Chicken 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.

Country French Chicken

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