CHICKEN POT “NOT PIE”
1. 1/4 cup olive oil, coconut oil (use slightly less) or butter (divided)- My preference is the butter or coconut oil because it tenderizes the chicken.
2. 1 onion chopped salt and pepper
3. 1/2 cup white wine
4. 1 cup chicken or vegetable broth
5. 1/2 tsp fresh chopped tarragon or 1 TBSP dried
6. 3 boneless organic chicken breasts cut up into pieces, I will use some dark chicken meat for more flavor
7. 2 med carrots peeled and cut into discs
8. Mixture of other vegetables of your choice: pea pods, parsnips, green beans, broccoli, cauliflower, zucchini, bell peppers, asparagus. I use around 3 cups total. Cut veggies into pieces (except pea pods)
Put half of oil in heavy bottom skillet such as cast iron that is enamel coated or stainless steel. Add onions, salt,pepper, tarragon and season with minced garlic. Cook on med heat for a few minutes. Add wine and stock. Add chicken and reduce heat.
When chicken is half cooked. Add in the other vegetables. Cover and continue to cook until chicken is done.
Make a roux with 1 tbsp cornstarch in 1/3 cup water. Whisk until completely dissolved. Slowly stir into the chicken mixture and continue cooking.
Add peas last so they don’t get mushy, they only need 2 minutes of cooing.
Serve by itself or over rice. Prepare the rice with butter or chicken broth on the stove, or a rice cooker.
Total time cooking is about 15 min (not including the rice).
Can be frozen and easily reheated on the stove
