Country-style chicken

Ingredients:

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

Preparation:

1. 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.
2. 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).
3. 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.