Chicken In A Pot, No Pie
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
62
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter (cut into pieces)1 medium
Onion (chopped)1
Salt1 tsp
Poultry Seasoning3 tbsps
All-Purpose Flour5 cups
Chicken StockDirections:
1
Heat a large, deep skillet or a medium soup pot over medium high heat
2
Add extra-virgin olive oil and butter
3
Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them
4
Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit
5
Add flour and cook another minute then whisk in wine and cook off a minute more
6
Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil
7
Slide in chicken and cook 5 minutes
8
Stir in asparagus and cook 3 minutes more
9
Turn off heat and add the peas and tarragon
10
Stir to combine and adjust salt and pepper, to your taste
11
Ladle into bowls and serve with crusty bread for mopping