Country French Chicken

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• coarse salt & pepper
• 1 lb boneless skinless chicken tenders or 1 lb boneless skinless chicken breast, cut into chunks
• 1 lb boneless skinless chicken thighs, cut into chunks
• 2 tablespoons butter
• 2 shallots, chopped or 1/4 cup very finely chopped onion
• 3 small carrots, peeled and thinly sliced
• 10 cremini mushrooms, finely chopped
• 4 sprigs fresh tarragon, leaves removed and chopped to about 2 tbs or 4 sprigs about 1 tbs dried tarragon
• 1 cup dry red wine
• 1 (32 ounce) can chunky-style crushed tomatoes or 1 (32 ounce) can diced tomatoes in tomato puree or 1 (32 ounce) whole tomatoes, hand squeezed
• fresh italian parsley

Recipe

• 1 in a large skillet over medium high heat, warm the olive oil. season the chicken with fresh ground salt & pepper, 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 mnutes 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 an juices run clear.
• 3 top chicken with fresh flat leaf (italian) parsley when serving.
• 4 serve chicken with herb and buter noodles and.
• 5 sugar snap peas.
• 6 note: rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".