David Tanis’ Spring Chicken with Mushrooms and Lemon

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. When the butter sizzles, add the mushrooms, ½ teaspoon kosher salt, ¼ teaspoon freshly ground pepper, and 2 sprigs of thyme. Stir, then let the mushrooms brown for about 3 to 4 minutes. Stir again and brown for another 3 to 4 minutes. Transfer the mushrooms to a bowl, and set aside.

Stir the flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper together in a small bowl. Dredge the chicken in the flour mixture, shaking off any excess flour. Add 2 tablespoons butter to the same skillet and turn the heat to medium. When the butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove to a plate, and add the remaining chicken and repeat. Set the chicken aside.

Melt the remaining 1 tablespoon butter in the skillet over medium heat. Add the leeks and cook until they are soft, about 5 minutes, stirring often. Add the bay leaf and the wine, and simmer for about 2 minutes, scraping the skillet to deglaze any browned bits. 

Return the chicken to the skillet and turn the heat to high. Add the chicken broth and bring to a boil. Reduce the heat to medium, and simmer until the chicken is tender and the sauce is reduced, about 20 minutes.

Meanwhile, cook the noodles in salted water according to the package directions.

Add the reserved mushrooms, crème fraiche, and peas. Cook over medium heat until the sauce has thickened, about 3 minutes. Taste and adjust the seasonings. Stir in half of the chopped thyme, chives, dill, mint, parsley, and lemon zest. 

To serve, divide the noodles among 4 plates, spoon the chicken over the noodles, and sprinkle the remaining herbs over top.