Chicken Stew with Tarragon & Thyme

The days are slowly lengthening and becoming a little warmer each day.  Do you know what that means?  That means there aren't many more days left to enjoy hearty winter dishes like casseroles and stews!   Don't worry, there's still time to get a few more in before it's time to switch to lighter, fresher summer menus. 

Chicken Stew with Tarragon and Thyme is a recipe that's been slowly coming together in my mind the last few days and today I finally decided to give it a try and see how it turned out.  I was very happy with the results; tender chunks of chicken in a unbelievable creamy sauce with highlights of tarragon and thyme and undertones of earthy mushrooms.  I served it over Wild Rice but I think it would be equally good over any type of rice or even egg noodles.  What do you think?

       Chicken Stew with Tarragon & Thyme

Chicken Stew with Tarragon & Thyme
                           by Michelle

1 cup diced onions
2 cups sliced carrots
1 cup sliced celery
2 cups sliced mushrooms
1 generous tablespoon finely minced garlic
2 cups cubed chicken, white or dark   (I used 2 breasts and I pounded them with wooden mallet to ensure tenderness)
5 tablespoons butter
Olive oil
White Wine
1/2 teaspoon tarragon
1/2 teaspoon thyme
3 cups chicken broth
1/3 cup flour
salt and pepper to taste

1.  In a sauce pot, melt 3 tablespoons of the butter with one small 'glug' of olive oil.  Make a soffrito of the onions, carrots and celery.  The olive oil will help keep the butter from burning but be careful and don't rush it by turning the heat too high.  It will take 8-10 minutes.   Stir frequently as the pot will be crowded!  Add 1 tablespoon of butter and the 2 cups of mushrooms and cook until the mushrooms are beginning to take on a nice color.  Add the garlic and cook for another 1-2 minutes.

2.  Remove the vegetables from the pot to a bowl.  Add the remaining tablespoon of butter to the pot and add another small 'glug' of olive oil.  Cook the chicken, stirring occasionally until cooked through.  Add a splash of white wine and scrape up any brown bits on the bottom of the pot.  Continue cooking the wine until the liquid is reduced by half. 

3.  Place the vegetables back in the pot, add the chicken broth, tarragon and thyme and bring to boil.  Whisk in the flour.  To avoid lumps I like to do this:  Put the flour into a glass and using a fork, whisk in just enough cold water to make a thick--lump free!--paste.  Then, whisk the flour paste mixture into the hot bubbling liquid.  Allow it the stew to boil for a few minutes to get rid of the flour taste.  The stew will thicken some as it cooks but you may wish to add a little more flour to get a consistency you prefer. 

4.  Lower heat to a simmer.  Continue cooking  and stirring occasionally for 15-25 minutes or until the chicken is very tender.  Salt and pepper to taste and serve hot over rice of your choice.

Here's my list of March Baking for those interested   I made it to 41 items this month!

• BISCUITS
  ...flaky & tender. Delicious!
• CHOCOLATE WALNUT GLOBS
• WHITE BREAD
  ...Peanut Butter Jelly Time! Thanks Mikey & Big Bob for never allowing me to eat a PBJ without singing that song in my head.
• SWIRLED CHEESECAKE TRIANGLES
  ..disappointment.
• PANE SICILIANO
  ...3 beautiful 'scrolls' of bread for the office lunch.
• SUGAR COOKIES
  ...for the office.
• HERBES DE PROVENCE BREAD
  ...take two.
• BROWNIES
• WILD RICE & ONION BREAD
  ...3 mini loaves. One to a friend, two to stay home. I can just taste the grilled cheese I'm going to make on that bread! Yum!
• HERBES DE PROVENCE BREAD
  ...courtesty of Chuck.
• LEMON BOWKNOTS
  ....breakfast.
• ANADAMA BREAD
  ...I've been wanting to make this bread for a very long time.
• CHOCOLATE GANACHE CUPCAKES
  ...trying out Ina Garten's recipe
• CHOCOLATE CHIP COOKIES
• CRACKER JACK
  ...caramel popcorn with peanuts.
• CINNAMON RAISIN BREAD
• SANDWICH BREAD
• BIRTHDAY CAKE!!!
  ...Happy Birthday Rick!
• SUGAR COOKIES
  ...in Spring Colors.
• CHOCOLATE CHIP SCONES
  ...I've been so good lately both with what I eat and lots and lots of exercise that I thought I'd make myself a little treat. =)
• FAUX-REOS
  ...homemade Oreos.
• FOCCACCIA
• VIENNA ROLLS
• ITALIAN BREAD
• KAISER ROLLS
• SANDWICH ROLLS
• ONION ROLLS
• POTATO ROSEMARY BREAD
• INSIDE OUTSIDE PB BROWNIES
  ...peanut butter on the inside, peanut butter on the outside. What's not to like?
• WHITE BREAD
  ...how very plain. =)
• TWISTY STICKS
  ...so quick and simple...I dare you to try them!
• BANANA BREAD
• BOSTON CREAM ROLL
  ...this time Boston Cream Pie is showing up in jelly roll form!
• BR.SUGAR/OATMEAL/HONEY/WHEAT BREAD
• GARLIC BREAD
  ...smeared with butter and roasted garlic, topped with flakes of Mediterranean Sea Salt
• ITALIAN BREAD
• DEEP DISH PIZZA
• BOSTON CREAM PETIT FOURS
  ...delicious & ugly. That takes talent to accomplish!
• CHOCOLATE CHIP COOKIES
  ...what's a month of baking without this good old standard?
• BR.SUGAR/OATMEAL/HONEY/WHEAT BREAD
  ...yikes, this bread has an awful lot of goodness in it!
• HAMBURGER BUNS