1 - 1.5 pounds boneless chicken - light or dark
Tony's Roast Poultry Seasoning, seasoning salt, or salt and pepper - to taste
1/4 cup flour
1 tsp. minced garlic
3 TBS olive oil
1 cup onion, chopped
1 cup baby carrots
1 cup potato, chopped
1/4 cup white wine or dry vermouth
2 cups Rich Chicken Stock* or chicken stock
1 bay leaf, sprigs of fresh thyme and sprigs of sage tied together - or dry herbs to taste
1 cup of frozen peas, or 1/4 cup minced parsley, or both
1 TBS flour
1/4 cup milk
Cut boneless chicken into bite-sized strips, sprinkle lightly with Tony’s Roast Poultry Seasoning, seasoning salt or salt and pepper and dredge in 1/4 cup flour.
In a Dutch oven or heavy pan with a tight fitting lid, brown chicken and garlic in 3 TBS oil over medium high heat, turning once. Remove chicken to a paper towel lined plate and reserve.
Add onion, carrot and potato to oil remaining in pan and sauté to lightly brown, tossing regularly. Splash with wine and deglaze pan. Add 2 cups rich chicken stock and herbs, cover tightly and simmer until veggies are tender (about 30 minutes). If using dark chicken meat, simmer veggies about 10 minutes, add chicken and continue to simmer until meat and veggies are tender. If needed, add more chicken stock (or water if using Rich Stock).
Taste and adjust seasoning as desired with Tony's Roast Poultry Seasoning, your favorite seasoning salt, or salt and pepper.
If using chicken breast, add back at this point along with peas and minced parsley. Whisk flour into cold milk well, and then whisk-in about 1/4 cup of the hot stock from the stew - slowly stir the slurry back into pot. Simmer until thick and tender - 10 minutes or longer to taste. Serves about 4. - Chef Mick Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
* Notes: Rich Chicken Stock is low sodium chicken stock reduced by half - I use 1 pkg More Than Gourmet Glace di Poulet to 2 cups water (instead of 4 cups as in the instructions)