Sarasota's French Inspired Creamy Chicken & Vegetables

"This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Recipe #427733."
 
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Ready In:
40mins
Ingredients:
20
Serves:
4-6
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ingredients

  • 1 lb boneless skinless chicken breast, cut in thirds
  • 1 lb boneless skinless chicken thighs, cut in half
  • 1 12 cups carrots, cut in 1 1/2-inch pieces and then cut in sticks (not too thin, 1/4-inch or so)
  • 1 cup white pearl onion, thawed (approximately 1 pkg of frozen onions)
  • 2 cups cremini mushrooms, sliced (you can always get them pre-sliced at the grocery store)
  • 1 cup green beans, ends trimmed and cut in 1 1/2-inch pieces
  • 1 celery rib, cut in 1 1/2-inch pieces and then thin sliced
  • 12 cup peas, frozen and thawed
  • 14 cup pimiento, drained
  • 12 cup heavy cream
  • 23 cup white wine
  • 18 cup brandy (I use those small airplane or hotel bottles, perfect amount if you don't keep a bottle in the house)
  • 1 12 cups chicken broth
  • 1 -2 tablespoon flour
  • 2 tablespoons butter (1 to saute the chicken, 1 for the vegetables)
  • 1 12 tablespoons vegetable oil, Olive oil to me is a bit strong for this dish (1 to saute the chicken, 1/2 to saute the vegetables)
  • 1 tablespoon fresh thyme, fine chopped (1 teaspoon dried)
  • 1 teaspoon fresh tarragon, fine chopped (1/2 teaspoon dried)
  • salt
  • pepper
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directions

  • Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces. You don't want to cut up the pieces too small. Season well with salt and pepper. For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
  • Sear -- In the pan, heat up the oil and the butter on medium high heat. Add the chicken and sear on each side until lightly golden brown. Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
  • Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat. Add in the celery, mushrooms, carrots and green beans. Cook 3-4 minutes until the vegetables begin to soften. Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left. Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
  • Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper. Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling. The sauce will naturally thicken. Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner. Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side. ENJOY !

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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