Chicken in a Pot, No Pie

READY IN: 28mins
Recipe by gpotts5626

From Rachael Ray's 30 Minute Meals

Top Review by bricookie55

I liked this okay, but I don't know that I would necessarily make it again. It tasted like it needed something, so I actually served it with Tabasco sauce and that helped a little. It just didn't taste that different from your everyday chicken soup, which isn't a bad thing, but it wasn't quite what I expected. Anyway, thank you for posting.

Ingredients Nutrition

Directions

  1. Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter.
  2. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them.
  3. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit.
  4. Add flour and cook another minute then whisk in wine and cook off a minute more.
  5. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil.
  6. Slide in chicken and cook 5 minutes.
  7. Stir in asparagus and cook 3 minutes more.
  8. Turn off heat and add the peas and tarragon.
  9. Stir to combine and adjust salt and pepper, to your taste.
  10. Ladle into bowls and serve with crusty bread for mopping.

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