Country French Chicken

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  • Level: Intermediate
  • Total: 44 min
  • Prep: 18 min
  • Cook: 26 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb and Butter Egg Noodles:

Yield: 4 servings
  1. 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. 

Steamed Snap Peas:

Yield: 4 servings
  1. 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.
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