Chicken in a Pot, No Pie Crust

Recipe courtesy Rachael Ray


1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cup s chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch
pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier

Heat a large, deep skillet or a medium soup pot over medium high heat. Add
extra-virgin olive oil and butter. Melt butter into oil then add the
potatoes, onions, celery and carrots, adding them to the pot as you chop
them. Add bay leaf and season veggies with salt, pepper and poultry
seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook
another minute then whisk in wine and cook off a minute more. Add stock
and put a lid on the pan or pot and raise heat to bring to a quick boil.
Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes
more. Turn off heat and add the peas and tarragon. Stir to combine and
adjust salt and pepper, to your taste. Ladle into bowls and serve with
crusty bread for mopping.


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