Ingredients:
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 onions, chopped
2 celery ribs, with leafy green tops finely chopped
2 carrots, peeled and diced
1 bay leaves
salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 lbs chicken tenders, chopped
1 bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 -3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Directions:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 28 min.