CHICKEN IN A POT ON PIE

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 30g butter, small pieces
• 2 starchy potatoes, diced with skin
• 1 medium onion, chopped
• 2 ribs celery with leafy green tops, chopped
• 2 carrots, diced
• 1 bay leaf, fresh and dried
• salt and pepper
• 1 teaspoon poultry seasoning
• 3 tablespoon plain flour
• 250ml dry white wine
• 1.25 l chicken stock
• 675g chicken tender, chopped
• 1 small bunch pencil asparagus, trimmed of woody ends and 5cm pieces
• 150 gm frozen peas
• 2 to 3 tablespoon fresh tarragon, 4 to 5 sprigs, chopped
• crusty whole grain bread

DIRECTION

• Heat a big, deep skillet or a middle soup pot over medium high heat.
• Include extra-virgin olive oil and butter.
• Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pan as you chop up them.
• Add bay leaf and season veggies with salt, pepper and poultry flavoring, cook 5 to 6 minutes to make them softer a bit.
• Add flour and cook an additional minute then beat 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 mix and adjust salt and pepper, to your taste.
• Ladle into bowls and serve with crusty bread for mopping.