- 4 pieces skinless, boneless chicken breasts
- 2 onions, 1 halved and 1 chopped
- 1 bay leaf
- 3 tablespoons butter
- 1 baking potato, peeled and cut into small cubes
- 2 carrots, peeled and cut into small cubes
- 3 small ribs celery, cut into small cubes
- 1/3 pound white mushrooms (a couple of generous handfuls), quartered
- 1/3 pound thin green beans (a couple of generous handfuls), cut on an angle into 1-inch pieces
- Salt and pepper
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup frozen peas
- 3 tablespoons fresh tarragon, chopped
- 2 tablespoons Dijon mustard
- 1/3 cup heavy cream
- Grainy rolls or crusty whole wheat bread, for dunking
In a large, heavy pot or Dutch oven filled with simmering water, cook the chicken, halved onion and bay leaf until cooked through and tender, 15-20 minutes. Transfer the chicken to a cutting board and cut into bite-size pieces or, using 2 forks, shred in a bowl.
Wipe out the pot, add the butter and melt over medium heat. One vegetable at a time, stir in the chopped onion, potato, carrots, celery and mushrooms. Cover the pot, lower the heat and cook until softened, about 5 minutes. Add the green beans and season with salt and pepper. Sprinkle the flour into the pot and stir for 1 minute. Stir in the wine, scraping the browned bits from the bottom of the pan, and cook until slightly reduced, about 1 minute. Stir in the chicken broth and bring to a simmer. Stir in the peas, tarragon and mustard and simmer for 5 minutes.
Add the chicken to the vegetables. Stir in the cream and heat through. Serve with the bread.