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Chicken in a Pot, No Pie Recipe

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This recipe for Chicken in a Pot, No Pie, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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1 T. extra-virgin olive oil
2 T. butter, cut into pieces
2 starchy potatoes
1 medium onion
2 stalks of celery
2 carrots
1 bay leaf, fresh or dried
salt and pepper
1 tsp. poultry seasoning
3 T. all-purpose flour
1 c. dry white wine
5 c. chicken stock
1 1/2 lb. chicken tenders, chopped
1 small bunch pencil asparagus
1 c. frozen peas or a couple of handfuls
2 to 3 T. fresh tarragon or 4 to 5 sprigs, chopped

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 diceds potatoes with skins left on, chopped onions, finely chopped celery and carrots peeled and diced. 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. Prepare asparagus by triming of woody end and cut into 2 inch pieces, then 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.




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