Country French Chicken

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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

Herb and Butter Egg Noodles:

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

Steamed Snap Peas:

1 1/2 pounds snap peas, rinsed and drained

2 teaspoons butter

1 teaspoon sugar

1/2 teaspoon (a couple of pinches) salt