Country French Chicken

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

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:

• 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

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:

• 1 1/2 pounds snap peas, rinsed and drained
• 2 teaspoons butter
• 1 teaspoon sugar
• 1/2 teaspoon (a couple of pinches) salt

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