Chicken Ragout

• 1/4 c. flour
• 3 lb. chicken breasts, boned
• 1/3 c. olive oil
• 2 medium onions, diced
• 2 cloves garlic, diced
• 1 lb. mushrooms
• 1 tsp. tarragon
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 13 3/4 oz. chicken broth
• 1/2 c. white wine
• 1/4 c. white Worcestershire
• 1/2 c. Madeira or Marsala
• 3 tsp. flour
• 1/4 c. water
• 10 oz. peas (frozen)
• 1/4 tsp. white pepper

1. Dust chicken with flour; brown lightly in oil until no longer pink.
2. Cut in bite-sized pieces.
3. Put juices in pot.
4. Add garlic and mushrooms; cook some.
5. Add onions; cook some.
6. Add everything through Madeira.
7. Make slurry of flour and water; add while stirring.
8. Add peas; bring to boil.
9. Cook until peas are tender and sauce is thick.
10. Add white pepper.
11. Simmer 1 hour.

flour, chicken breasts, olive oil, onions, garlic, mushrooms, tarragon, salt, pepper, bay leaves, chicken broth, white wine, white worcestershire, madeira, flour, water, peas, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930865 (may not work)