Named for its main flavor component, Artemisia dracunculus, a.k.a. tarragon. This sort of came together to avoid making Chicken Kiev because who needs the hassle? Also I already had nearly everything for it in the fridge or pantry.
2 TBSP + 3 TBSP butter
1/2 LB mushrooms, sliced
hearty splash + 1/2 CUP dry white wine
~3 LBS chicken, in pieces (thighs and drumsticks obv. best, but a whole chicken can work)
1/2 TSP salt
1/4 TSP freshly ground pepper
1 small onion or 2 large shallots, diced
1-2 cloves garlic, minced
2 TBSP flour
1-1/2 TSP dried tarragon (or 2 TBSP fresh)
1 CUP chicken stock
3/4 CUP heavy cream
2 TBSP chives, chopped
2 TBSP parsley, chopped
12 OZ wide egg noodles
In a large skillet, over low-medium heat, melt 2 TBSP butter and sautee mushrooms in a splash of white wine, ~5 MINS. Reserve mushrooms.
Melt 3 TBSP butter in pan over medium-to-medium-high heat, salt and pepper chicken pieces (after patting them dry of course). Fry chicken in butter, 5 MINS. Turn chicken, add onion and garlic to skillet, fry over med heat 7 MINS. Ideally, don't let the garlic burn. Sprinkle flour and tarragon over chicken, toss for 1 MIN. (If tarragon is fresh, add to liquids instead.) Pour stock and 1/2 CUP dry white wine over chicken, cover, simmer for 20 MINS. Remove chicken to serving platter, tent with foil. Let remaining sauce boil down for ~5 MINS (raise heat to medium-high if needed).
Prepare egg noodles (drop into boiling salted water; let cook 10 MINS), drain ideally just about as sauce has begun thickening. Pour chicken juices runoff from serving platter (and any remaining mushroom-butter-wine liquid) into sauce. Stir cream into sauce, reduce heat to medium-low, mix and simmer for ~2 MINS (add salt if needed or Parmesan cheese would be pretty decadent); add drained noodles to sauce in skillet, stir in mushrooms and half to two-thirds of chives and parsley, heat to combine ~1 MIN.
Plate noodles, top with chicken pieces, remaining chives and parsley.