Ingredients:
3 1/2 lbs skinless chicken pieces
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried tarragon
1 1/3 cups white wine
1 tablespoon cornstarch
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots
3 1/2 cups small new potatoes
1 cup frozen tiny peas
1 1/2 cups sliced mushrooms
Directions:
In a heavy dutch oven with a lid, brown chicken pieces in butter.
Season on all sides with salt, pepper, thyme and tarragon.
Set aside.
Deglaze pan with 1 cup wine.
Dissolve cornstarch in remaining 1/3 cup of wine.
Add to pan.
Return chicken to pan with onions, carrots,celery and potatoes.
Stir lightly to coat.
Cover and simmer 20 minutes.
Add peas and mushrooms.
Continue to cook gently until potatoes are tender.
Remove chicken, check to make sure no pink juices are running from them.
Stir gravy in pan, adjust seasoning if needed.
Serve with vegetables and gravy.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.