Tarragon and Red Wine Chicken Stew Recipe indotalian

• 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)

1. Clean and prep chicken and vegetablescut chicken and potatoes into decent sized chunks, finely dice onion, dice celery and carrots.
2. Cover bottom of medium pot with 2 tbsp olive oil or enough to cover bottom of pan.
3. Add chicken and vegetables to pot; add red wine and chicken broth.
4. Mix everything around to make sure things get even coating of wine, broth and oil.
5. Turn pot on high to medium-high.
6. Add spices to taste; easy on the tarragon (a little goes a long way!
7. ), focus on the pepper.
8. Leave pot on high to medium-high, cover, and cook for up to 35 minutes; stir occasionally.
9. Dissolve cornstarch (or flour) in cold water, add to pot and stir until evenly distributed.
10. Add more spices and let stew for another 10 minutes on high to medium-high.
11. Remove from heat and let sit for up to 10 minutes to cool.
12. Serve with fresh or toasted.
13. Enjoy!

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

Taken from www.chowhound.com/recipes/tarragon-red-wine-chicken-stew-25423 (may not work)