· 4 chicken breast halves, bone in
· salt and pepper to taste
· 1 cup all-purpose flour
· 1 tablespoon olive oil
· 1 tablespoon butter
· 2 cups diced onion
· 1 cup diced celery
· 1 cup diced carrots
· 2 tablespoons finely chopped garlic
· 3 bay leaves
· 1 tablespoon dried thyme
· 1 cup dry white wine
· 2 cups chicken stock
1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat oil in a Dutch oven, then add butter and melt. Quickly (before butter burns) add chicken breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
2. Sauté the onions for 2 minutes. Stir in the celery and carrots and cook for about two more minutes. Season with garlic, bay leaves, thyme and salt and pepper to taste.
3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth, and bring to a slow boil. Reduce heat to low.
4. Return the chicken breasts to the pan, cover, and simmer for an additional 30 minutes. Remove the chicken, then thicken the remaining stew as per your liking.
Serve with baby boiled red potatoes (not shown, this was my "picture serving"), and garnish with fresh thyme (like I should have but didn't).