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
Instructions
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.
Transfer the chicken to a cutting board and cut into bite-sized pieces or, using 2 forks, shred in a bowl.
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.
Add the chicken to the vegetables. Stir in the cream and heat through. Serve with the bread.
Recipe by PrestonSpeaks.com at http://www.prestonspeaks.com/2016/06/06/nutrish-dish-win-a-years-supply/