Heat over to 400F. In a large bowl, combine the mustard, vinegar, 2 Tbs of the oil, the garlic, tarragon, 1/2 tsp salt, and 1/4 tsp pepper. Add the chix and toss to coat.
Place the chix in a roasting pan and roast until cooked through, about 45 minutes. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat.
Transfer the chix to individual plates. Place the pan containing the drippings over medium heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes.
Divide the noodles among the plates and spoon the sauce over the top.
Originally Submitted
10/25/2007
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