I always go for the basics when it is a chilly day and I want comfort food.
My favorite cookbook is Better Crocker’s International Cookbook.
This is her recipe with a few changes
This can be served with noodles, rice, quinoa or baked in a pie shell or just a big bowl if you do not want to eat carbs.
3 tablespoons canola oil
2 1/2 pounds of boneless, skinless chicken thighs
One can[14 ounces] of chicken broth
One tablespoon chopped fresh tarragon or one teaspoon dried tarragon
4 sliced carrots
1 teaspoon salt
1/2 teaspoon black pepper
One bay leaf
8 ounces sliced mushrooms
One chopped large onion
2 cloves garlic
2 stalks chopped celery
Two yellow chopped squash
One zucchini chopped squash
1/2 cup white wine
1/2 cup half and half
3 tablespoons flour
1 egg yolk
salt to taste
Heat three tablespoons oil in a large frying pan
Season the chicken with salt and pepper
Place in the frying pan and just brown slightly on both sides.
Add the can of chicken broth, carrots, tarragon, bay leaf, salt and pepper.
Bring to a boil.
Cover and decrease the heat to simmer for 30 minutes
Add the mushrooms, celery, squash, onions and garlic.
Heat to a boil
Cover and decrease heat to simmer another fifteen minutes
Take all the meat and vegetables out of the pan.
Discard the bay leaf.
Leave the liquid in the pan and add the wine.
Reduce the broth so you have about two to three cups and bring to a boil.
Mix the egg yolk, 1/2 and 1/2 and flour together
Add to the liquid and reduce the heat.
Stir till all is incorporated and the liquid turns to this velvet sauce.
Add the chicken and vegetables
Serve it with pride.
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