Country French Chicken

Total Time:
44 min
Prep:
18 min
Cook:
26 min

Yield:
4 servings
Level:
Intermediate

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
  • 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
Directions

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.

Herb and Butter Egg Noodles:

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. Yield: 4 servings

Steamed Snap Peas:

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.

Yield: 4 servings


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    51 Reviews
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    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 would either leave it out all together or use a dash of red wine vinegar (1tbs)
    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!
    This was a pretty quick dinner to make and tasted even better the second day. I wanted to punch up the flavor a bit so I made some modifications. Used 2 cups of wine (1c dry marsala, 1c sweet marsala), a little extra mushroom and tarragon, 1/2 tsp garlic powder and 1 (14oz) can of diced tomatoes in addition to the crushed tomatoes. I let it cook a bit longer to burn off some of the liquid and it came out perfectly. The sweet marsala helped cut the acidity of the tomatoes and the tarragon gave it a beautiful flavor. Will definitely make again.
    This dish was very easy. I made it for dinner with some friends and accompanied it with local homemade egg noddles and everyone liked it. The fresh tarragon is a must and I even added a little extra.
    Amazing recipe. Almost no prep needed (I chopped the mushrooms, but then I did everything else while other stuff was going). I made a few subs to make it healthier (grilled the chicken instead of sauteing it, used less butter), and it was so fast and easy! The tarragon gave it a great complexity and it was fairly sweet as well. Delicious!
    This was delicious. My kids loved it too. I substituted fresh rosemary for the tarragon and used 28 oz of fire roasted Hunt's diced tomatoes. Also, I let the chicken simmer on low for about three hours. The meat was so tender and flavorful. Perfect meal with crusty French bread. Leftovers are delicious too.
    I made this chicken sans the mushrooms and tarragon b/c I cannot remember what tarragon taste like. It came out good but I think it would be better with white wine instead of red.
    My S.O. and I found this dish to be "okay". I used a large can of whole tomatoes that I chopped myself instead of a can of crushed tomatoes. Even with the tarragon added, I still found the flavours to be a bit lacking. Again, it was a decent dish, but nothing that made us say, "Wow! This is good!"
    This recipe was great! I used boneless chicken thighs and omitted mushrooms. All of the herbs made it taste really fresh and healthy. The only reason I didn't give it 5 stars is the sauce seemed a little sweet at the end, so I added a bunch of salt, pepper, and crushed red chiles to balance it out.
    SIMPLE, SATISFYING, & COMFORTING
    I am new at the cooking idea and this seemed easy enough....I couldn't believe that I made something that tastes so great, it may be my inspiration to keep this cooking thing gooing....anyway great, quick, easy recipe!
    I made this and the flavor just lasts in your mouth well after you've stoped eating it. If you can stop eating it that is.. Great one to recomend to friends and family!
    This was so quick and easy!! Thank you so much Rachel Ray. I have subbed the tarrogon for basil, I just liked it better, but I still love this dish.
    I subbed sage for the tarragon as we are not huge tarragon fans, but that was it. I would agree that the tomatoes are a bit acidic and drown the mushroom and shallot flavor a bit so I think a pinch of sugar could cut that down.
     
    The noodles and snap peas were both great!
    Absolutely amazing, this is a favorite meal among family and friends.
    This dish was tasty and easy. The chicken had a nice sweet taste to it that you don't always get when cooking chicken.
    . . . doesn't mean you have to eat it then. I let the chicken simmer for a while. The flavors really melded. It was very nice.
    I have been making this for a few years now. We love it and I find the tarragon to be just fine. My husband likes it over rice too.
    This recipe has become one of our family favorites. I have served it over egg noodles and angel hair pasta. The tarragon gives this dish such a great flavor. Give this one a try.
    Whole family loved it. Great new taste for chicken. Easy to make.
    Made this whole meal last night. I just love that fresh tarragon flavor that shines through in each bite.
    great dish!
    This is one dish that my husband demands over and over again. We love the fresh taste and the simplicity of the meal. Thanks, Rachel.
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