Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breasts or thighs (boneless, skinless)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons butter (divided)
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 2 tablespoons garlic (minced)
  • 4 carrots (cut into bite-sized chunks)
  • 4 celery ribs (sliced)
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups heavy cream
  • 1/2 cup cooking wine (optional)
  • 4 bay leaves
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 2 teaspoons parsley (for garnishing)

Instruction

  • Season chicken with salt and black pepper. In a large pot over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
  • Add the remaining 4 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.
  • Sprinkle in flour, stir, and cook for 4-5 minutes.
  • Pour in cooking wine and loosen up the cooked bits along the edges and bottom of pan. Pour in chicken broth and heavy cream and add back in the chicken. Season with sage, thyme, rosemary, and bay leaves.
  • Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 20-25 minutes covered, stirring occasionally.
  • Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.