| Level: | Intermediate |
| Total: | 44 min |
| Prep: | 18 min |
| Cook: | 26 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, recipe follows, as an accompaniment
- Sugar snap peas, recipe follows, 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
Instructions
- In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- 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 minutes 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 and juices run clear.
- Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
- Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
- Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1270 |
| Total Fat | 72 g |
| Saturated Fat | 27 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 18 g |
| Sugar | 24 g |
| Protein | 58 g |
| Cholesterol | 331 mg |
| Sodium | 2076 mg |
Reviews
Made this tonight for the umpteenth time! And always amazes us how good it is! Thanks RR for equipping our family to gather around the kitchen!
I have been making this dish for years and it’s a favorite at parties (served buffet style). It’s very easy to prepare and the longer it sits on the stove on low flame, the better it tastes. It also freezes very well.
This looks awesome but I shy away from recipes using wine–don’t like to taste in anything. What do I substitute for red or white wine in recipes?
I make this all the time. I love it and so does my very picky husband!!! The flavor added by the terragon makes the dish.
This was probably one of the worst recipes I have made in a long time. My husband, who doesn’t like chicken, said that the chicken was the best tasting part of the entire dish. The tomatoes were way too over powering. Rachel Ray’s receipes in her cookbooks are great, but I really feel she let us down with this one. I would not ever make this again.
This is an amazing dish! It has become a family favorite for the past year. It tastes even better the second day so I have begun fixing it one day in advance. I also recommend having a nice slice of olive bread along with it to soak up every last bit of the sauce.
It was so gross. I though it was going to be different. I usually love Rachael Ray recipes.
I just finished this and it was pretty disgusting. This feels more Italian than French, and the tarragon makes the dish taste like tobacco! Yuck!
I was very disappointed. Not only in the dish but in the fact that it has the EXACT ingredient list as the Terragon Chicken. I did not like the flavor of the tomato, red wine and terragon and I use a really good bottle of Pinot Noir too. What a waste of good wine. This was my first RR recipe not sure if I will waste the money on trying any more.
The tomatoes were a little overpowering. The second time I made it, I only used half as much tomato and increased the carrots and mushrooms. I also used white wine instead of red. Came out much better. I have even used thick cut pork chops instead of the chicken and just let them simmer for a while. When I use pork chops, I brown the chops and saute some finely diced pancetta then add everything else. It’s really delicious!