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chicken breasts potatoes stalks of celery handful of baby carrots red onion red wine kosher sea salt ground black garlic tarragon olive oil chicken broth cold water cornstarch
Viewed: 88 - Published at: 8 years agoIngredients
- 4 large boneless, skinless chicken breasts
- 6 to 8 large potatoes (more may be used if desired)
- 3 stalks of celery
- handful of baby carrots
- 1/4 to 1/2 red onion
- 1/2 bottle of red wine (no specific kind, any red wine will do)
- kosher sea salt
- ground black or mixed peppercorns
- garlic powder
- minced tarragon
- 2 Tbsp olive oil
- 1 to 2 cups chicken broth (or dissolved bouillon)
- 1 to 2 cups cold water
- 1/2 to 1 cup cornstarch (or 1/2 cup flour)
Method
- Clean and prep chicken and vegetablescut chicken and potatoes into decent sized chunks, finely dice onion, dice celery and carrots.
- Cover bottom of medium pot with 2 tbsp olive oil or enough to cover bottom of pan.
- Add chicken and vegetables to pot; add red wine and chicken broth.
- Mix everything around to make sure things get even coating of wine, broth and oil.
- Turn pot on high to medium-high.
- Add spices to taste; easy on the tarragon (a little goes a long way!
- ), focus on the pepper.
- Leave pot on high to medium-high, cover, and cook for up to 35 minutes; stir occasionally.
- Dissolve cornstarch (or flour) in cold water, add to pot and stir until evenly distributed.
- Add more spices and let stew for another 10 minutes on high to medium-high.
- Remove from heat and let sit for up to 10 minutes to cool.
- Serve with fresh or toasted.
- Enjoy!
