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Country French Chicken With Herb and Butter Noodles

The aroma of this dish instantly transports me back to my grandmother’s cozy kitchen in the French countryside. I remember watching her deftly chop shallots and carrots, the air filled with the comforting scent of tarragon and simmering tomatoes. It wasn’t just a meal; it was a warm hug on a plate, a taste of home infused with love. This recipe is my humble attempt to recreate that magical experience, bringing a little bit of French comfort to your own table.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Not specified

Ingredients

2 tablespoons extra virgin olive oil
Coarse salt and pepper
2 lbs chicken breasts (or combination of both, cut into chunks, also it should be boneless and skinless) or 2 lbs chicken thighs (or combination of both, cut into chunks, also it should be boneless and skinless)
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 mushrooms (creminis, finely chopped)
4 sprigs fresh tarragon, leaves removed and chopped to about 2 T
¼ cup chopped flat leaf parsley (a handful)
1 cup dry red wine
1 (32 ounce) can chunky-style crushed tomatoes (or diced tomatoes in puree)

Herb and Butter Noodles

½ lb 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 T
2 tablespoons fresh flat leaf parsley, chopped to about 2 T
Salt, to taste
Fresh ground pepper, to taste

Equipment Needed

Large skillet
Bowl

Instructions

In a large skillet over medium-high heat, warm the olive oil.
Season the chicken generously with coarse salt and pepper.
Add the seasoned chicken to the hot olive oil and brown it for 2-3 minutes on each side. The goal here is to develop a nice color and sear on the outside, not to cook it all the way through. Remove the browned chicken to a plate and set aside.
Return the skillet to the stove and reduce the heat to medium.
Add the butter to the pan and let it melt. Once melted, add the chopped shallots, sliced carrots, and finely chopped mushrooms.
Sauté the vegetables for 3-5 minutes, or until the mushrooms darken and the carrot slices are fork-tender. Stir frequently to prevent burning.
Add the chopped fresh tarragon and parsley to the skillet and stir to combine the herbs with the vegetables. This will release their fragrant oils and infuse the dish with their flavor.
Pour in the dry red wine. Increase the heat slightly to bring the wine to a simmer. Let the liquid reduce for 1-2 minutes, scraping the bottom of the pan to deglaze and release any flavorful browned bits.
Add the chunky-style crushed tomatoes (or diced tomatoes in puree) to the sauce and stir to combine all the ingredients.
Return the browned chicken to the skillet, nestling it into the tomato sauce.
Reduce the heat to low, cover the skillet, and simmer the chicken in the sauce for 6 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
While the chicken is simmering, prepare the herb and butter noodles. In a bowl, toss the cooked egg noodles with the butter bits, chopped fresh tarragon, and chopped fresh parsley. Toss gently until the butter melts and coats the noodles, about 1 minute.
Season the noodles with salt and freshly ground pepper to taste.
To serve, spoon the Country French Chicken over a bed of herb and butter noodles. Sugar snap peas make a delightful side dish, if desired, adding a touch of freshness and color to the meal.

Expert Tips & Tricks

Browning the Chicken: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure even browning. This step adds depth of flavor to the entire dish.
Wine Selection: Use a dry red wine that you would also enjoy drinking. A Pinot Noir or Merlot works well.
Herb Infusion: Add a sprig of fresh thyme along with the tarragon for an even more complex herbal flavor.
Thickening the Sauce: If the sauce is too thin for your liking, remove the chicken and simmer the sauce uncovered for a few more minutes to reduce and thicken it. Alternatively, you can whisk in a slurry of cornstarch and water (1 tablespoon cornstarch + 1 tablespoon water) at the end of cooking.
Make Ahead: The chicken in tomato sauce can be prepared a day ahead. Store it in the refrigerator and reheat gently on the stovetop before serving. Prepare the noodles fresh just before serving.

Serving & Storage Suggestions

Serve the Country French Chicken hot, spooned over a generous portion of the herb and butter noodles. A side of steamed green beans or sugar snap peas complements the richness of the dish. Garnish with a sprig of fresh parsley for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The noodles are best enjoyed fresh, but can also be reheated, although their texture may soften slightly.

This dish is not suitable for freezing, as the texture of the chicken and the noodles may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	913.5 kcal	N/A
Calories from Fat	382 g	42%
Total Fat	42.5 g	65%
Saturated Fat	15 g	75%
Cholesterol	223.7 mg	74%
Sodium	757.8 mg	31%
Total Carbohydrate	63.4 g	21%
Dietary Fiber	6.7 g	26%
Sugars	12.3 g	49%
Protein	59.5 g	118%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free egg noodles or serve the chicken over mashed potatoes or rice.
Vegetarian: Substitute the chicken with firm tofu or portobello mushrooms for a vegetarian option.
Dairy-Free: Use olive oil instead of butter for the noodles.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Seasonal Vegetables: Incorporate seasonal vegetables such as zucchini, bell peppers, or asparagus into the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use dried tarragon instead of fresh?
A: While fresh tarragon provides the best flavor, you can substitute it with dried tarragon. Use about 1 teaspoon of dried tarragon for every 1 tablespoon of fresh tarragon.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work perfectly well in this recipe. They tend to be more flavorful and stay moister than chicken breasts.

Q: What if I don’t have red wine?
A: You can substitute the red wine with chicken broth or vegetable broth. Add a tablespoon of balsamic vinegar for a touch of acidity.

Q: Can I freeze this dish?
A: While the chicken itself freezes well, the noodles may become mushy upon thawing. It’s best to freeze the chicken and sauce separately and prepare the noodles fresh when you’re ready to serve.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when the internal temperature reaches 165°F (74°C). You can check this with a meat thermometer inserted into the thickest part of the chicken. Also, the juices should run clear when pierced with a fork.

Final Thoughts

This Country French Chicken with Herb and Butter Noodles is more than just a recipe; it’s an invitation to slow down, savor the simple pleasures of cooking, and create a meal that nourishes both body and soul. I hope you’ll give it a try and share your experiences with me. Pair it with a crisp green salad and a glass of your favorite wine for a truly memorable dining experience. Bon appétit!

Country French Chicken With Herb and Butter Noodles Recipe