Chicken with Red Wine and Tarragon

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Linger at the Table, Not at the Stove

Rated: 4 stars out of 5Rate itRead users' reviews (65)

RECIPE
COMMENTS & REVIEWS(65)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

Chicken:

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

Noodles:

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

Bring a large pot of salted water to a boil for the noodles.

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.

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.

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.

Serve chicken with buttered egg noodles tossed with fresh herbs.

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Comments & Reviews

recipe Chicken with Red Wine and Tarragon
Sharon Greenville, NC 10-27-2008
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Recipe Repeat - It was AWFUL
Rated: 1 stars out of 5

I actually made the Country French Chicken which is almost exactly the same to this recipe. The list of ingredients are the... EXACTLY the same and the only difference is the quanity is just a little different. Very disapointed. I did not like the tamato, red wine, tarragon flavor and I use a really good bottle of Pinot Noir. Yuck-O.Read more
recipe Chicken with Red Wine and Tarragon
Amy Wenatchee, WA 10-21-2008
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Delicious!
Rated: 5 stars out of 5

After I everything is cooked, i transfer it to the crock pot and let it cook on slow for a few hours. The chicken is much... more tender! Read more
recipe Chicken with Red Wine and Tarragon
Anonymous 07-06-2008
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Good and Easy
Rated: 5 stars out of 5

This recipe is very good and easy. I usually don't like Rachael Ray's recipes but this was exceptional.
recipe Chicken with Red Wine and Tarragon
Vivian Massillon, OH 03-23-2008
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Rachel, you can do better!
Rated: 2 stars out of 5

This recipe is one I prepared for our Easter dinner and we were disappointed. It is very flat tasting and adding more... seasoning just didn't seem to do it. I would not prepare it again.Read more
recipe Chicken with Red Wine and Tarragon
Anonymous 01-04-2008
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Not bad
Rated: 3 stars out of 5

I liked it, but the chicken came out kind of tough and without much flavor.
recipe Chicken with Red Wine and Tarragon
Anonymous 05-24-2007
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Just OK
Rated: 3 stars out of 5

It had a lot of flavor which I liked but something seemed a little off.