Yield: 4 servings
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 onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
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 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier than making pastry!
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.