Country-style chicken
Votes: 1
Time: 44 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
This French-style dish is quick and easy to prepare, but its vibrant combination of ingredients makes it truly festive, perfect for both a weekday dinner and a family celebration. It's best to use a mix of boneless, skinless chicken breasts and thighs. The chicken pieces are first fried until crispy, then braised in a tomato sauce with mushrooms, onions, and carrots. Dry red wine and fragrant fresh tarragon add a distinctive flavor to the dish. Noodles with herbs in butter and steamed sugar snap peas make excellent accompaniments.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Stewed chicken
- 2 tablespoons extra-virgin olive oil
- 0.9 kg chicken breasts or thighs (or a mixture of both), boneless and skinless, cut into pieces
- 2 tablespoons butter
- 2 shallots, chopped
- 3 small carrots, peeled and thinly sliced
- 10 champignons, finely chopped
- 4 sprigs fresh tarragon, leaves removed and chopped to yield 2 tbsp.
- A handful of parsley leaves, chopped
- 1 cup dry red wine
- 1 can (900 g) of canned crushed tomatoes or chopped tomatoes in tomato puree
- Noodles with herbs and butter (see recipe below), for serving
- Sugar snap peas (see recipe below), for serving
Egg noodles with herbs and butter
- 220g wide egg noodles, cooked until al dente, about 6 minutes
- 2 tbsp butter, cut into small pieces
- 2 sprigs fresh tarragon, leaves chopped (1 tbsp)
- A handful of parsley leaves, chopped (about 2 tablespoons)
Steamed Sugar Snap Peas
- 0.7 kg sugar snap peas in pods, washed
- 2 teaspoons butter
- 1 teaspoon of sugar
- 0.5 tsp (a couple of pinches) salt
We recommend
Recipes with similar ingredients: chicken breasts, chicken thighs, butter, shallots, carrot, champignon mushrooms, tarragon, parsley, red wine, pureed tomatoes, noodles, sugar snap peas, sugar
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, brown it in the oil for 2-3 minutes on each side, and transfer to a plate.
- Return the pan to the stove and reduce the heat to medium. Add olive oil to the pan and sauté the shallots, carrots, and mushrooms. Cook for 3-5 minutes, until the mushrooms have darkened and the carrot pieces are tender. Add the tarragon and parsley and stir. Pour in the wine and let it evaporate for 1-2 minutes. Add the tomatoes to the sauce and stir. Return the chicken to the pan and simmer in the sauce for 6 minutes, or until cooked through (the juices should run clear when pierced).
- Serve the chicken with noodles and sugar snap peas.
Egg noodles with herbs and butter:
In a bowl, combine the cooked egg noodles with the butter and herbs until the butter melts, about 1 minute. Season with salt and pepper to taste.Steamed Sugar Snap Peas:
Place the peas in a saucepan with 1 cm of boiling water, add the butter, and 1 teaspoon of sugar. Reduce the heat. Cover and steam the peas for 3 minutes. Remove the lid and season the peas with salt to taste. Remove the peas with a slotted spoon and serve.
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