Chicken with Red Wine and Tarragon

Ingredients

• 2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
• Coarse salt and pepper
• 2 tablespoon extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 2 shallots, chopped
• 1 carrots, chopped into fine dice
• 1 rounded teaspoon sugar
• 12 crimini (baby portobello) mushrooms, sliced or chopped
• 4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
• Handful flat-leaf parsley leaves, chopped
• 1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
• 1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree
• 3/4 pound extra-wide egg noodles
• 2 tablespoons butter, cut into bits
• 2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
• Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
• Salt and freshly ground black pepper

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