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, as an accompaniment |
sugar snap peas, as an accompaniment |
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 |
1 1/2 pounds snap peas, rinsed and drained |
2 teaspoons butter |
1 teaspoon sugar |
1/2 teaspoon (a couple of pinches) salt |
