French Spring Chicken Pot
Cuisine: American
Serves: 4 servings
  • 4 pieces skinless, boneless chicken breast
  • 2 onions, 1 halved and 1 chopped
  • 1 bay leaf
  • 3 tablespoons butter
  • 1 baking potato, peeled and cut into small cubes
  • 2 carrots, peeled and cut into small cubes
  • 3 small ribs celery, cut into small cubes
  • ⅓ pound white mushrooms (a couple of generous handfuls), quartered
  • ⅓ pound thin green beans (a couple of generous handfuls), cut on an angle into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons flour
  • ½ cup dry white wine
  • 1½ cups chicken broth
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons Dijon mustard
  • ⅓ cup heavy cream
  • Grainy rolls or crusty whole wheat bread, for dunking
  1. In a large, heavy pot or Dutch oven filled with simmering water, cook the chicken, halved onion and bay leaf until cooked through and tender, 15-20 minutes.
  2. Transfer the chicken to a cutting board and cut into bite-sized pieces or, using 2 forks, shred in a bowl.
  3. Wipe out the pot, add the butter and melt over medium heat. One vegetable at a time, stir in the chopped onion, potato, carrots, celery, and mushrooms. Cover the pot, lower the heat and cook until softened, about 5 minutes. Add the green beans and season with salt and pepper. Sprinkle the flour into the pot and stir for 1 minute. Stir in the wine, scraping the browned bits from the bottom of the pan, and cook until slightly reduced, about 1 minute. Stir in the chicken broth and bring to a simmer. Stir in the peas, tarragon and mustard and simmer for 5 minutes.
  4. Add the chicken to the vegetables. Stir in the cream and heat through. Serve with the bread.
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