Mustard-Tarragon Roast Chicken with Egg Noodles

Mustard-Tarragon Roast Chicken with Egg Noodles
Photo by Ditte Isager


  • ½ cup Dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons roughly chopped fresh tarragon
  • 1 12-ounce package egg noodles
  • Kosher salt and pepper
  • 2 cloves garlic, finely chopped
  • + 3 more ingredients
    • 1 3 1/2- to 4-pound chicken, cut into pieces
    • ¾ cup dry white wine
    • ¼ cup fresh flat-leaf parsley, roughly chopped

Heat oven to 400° F. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes. During the last 1...

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