1 rotisserie chicken
4 tbsp. butter
½ lb. white mushrooms, thinly sliced
1 large leek or 2 medium, white and pale-green parts only, halved or quartered lengthwise and thinly sliced crosswise
3 cloves garlic, chopped
1-inch piece of fresh ginger, peeled and grated, or 1/2 tsp. ground ginger
Salt and pepper
2 tbsp. fresh thyme leaves, chopped
3 tbsp. flour
¼ cup dry sherry or white wine
About 1 1/2 cups chicken stock
1 cup half-and-half
1 cup shelled fresh peas or frozen peas, thawed
1 jar (4 oz.) diced pimiento peppers, drained well
1 bag (12 oz.) wide egg noodles
About 1/4 cup chopped fresh tarragon leaves
2 tbsp. butter
½ cup sliced or slivered almonds, toasted
About 1/4 cup finely chopped fresh chives
Bring a large pot of water to a boil for the egg noodles.
Pull the chicken into bite-size pieces. (Reserve the skin and bones for stock.)
In a large deep skillet, melt the butter over medium-high heat. When it foams, add the mushrooms. Cook, stirring often, until the mushrooms begin to soften, about 3 minutes. Add the leek, garlic, and ginger; season with salt and pepper. Add the thyme. Cook, stirring often, until the leek softens, 3 to 4 minutes. Sprinkle the flour on top and stir until blended. Whisk in the sherry, then the stock and half-and-half. Cook, stirring often, until the sauce thickens a bit, about 4 minutes. Stir in the peas, pimientos, and chicken.
Salt the boiling water and add the egg noodles. Cook until al dente. Drain and return the noodles to the hot pot. Add the tarragon and butter. Toss until the butter melts and the noodles are coated. Season the noodles with salt.
Top the egg noodles with the chicken, almonds, and chives.