A delightful chicken dish infused with aromatic herbs and served over creamy, buttery noodles.
Season the chicken thighs with ground mustard, salt, and black pepper on both sides.
Let the chicken sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat the olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs for about 4 minutes on each side until golden brown. Remove and set aside.
Ensure the pan is hot before adding the chicken to get a good sear.
Reduce the heat to medium and add the chopped onion and sliced mushrooms. Cook, stirring, for about 3 minutes until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook for 2 minutes to reduce slightly.
Use a wooden spoon to scrape the bottom of the pan for maximum flavor.
Add the heavy cream and half of the tarragon. Stir well and return the chicken to the pot. Simmer gently, covered, for 25 minutes, turning the chicken occasionally.
Keep the heat low to prevent the cream from curdling.
Cook the egg noodles according to package instructions. Drain and toss with butter, seasoning with salt and pepper to taste.
Reserve a bit of the pasta water to adjust the sauce consistency if needed.
Remove the chicken from the pot and increase the heat to medium-high. Simmer the sauce uncovered for 5 minutes to thicken. Adjust seasoning with remaining tarragon, salt, and pepper.
Stir the sauce frequently to prevent it from sticking to the pot.
Toss a portion of the sauce with the noodles. Plate the noodles, top with chicken, and garnish with parsley.
Serve immediately for the best flavor and texture.
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