Ingredients:
- 1.5 lbs chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 5 cups low-sodium chicken bone broth
- 1 cup heavy cream (36% milkfat)
- 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 tbsp fresh thyme, minced
- 1 tsp fresh rosemary, finely minced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup fresh parsley, chopped for garnish
Instructions:
- Melt 2 tbsp of butter in your pot over medium high heat. Add the chicken cubes and cook for 5 minutes until golden on the outside. Remove and set aside; the chicken will finish cooking later in the broth.
- In the same pot, add 2 more tbsp of butter. Throw in the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and fragrant.
- Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until the aroma of herbs fills the room.
- Add the remaining 2 tbsp of butter. Once melted, sprinkle in the flour. Stir constantly for 2 minutes until the mixture looks like wet sand.
- Pour in the white wine. Use your whisk to scrape up all the browned bits from the bottom.
- Slowly whisk in the chicken bone broth, one cup at a time. Whisk vigorously after each addition until the liquid is smooth and free of lumps.
- Add the cubed potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 minutes until the potatoes are fork tender.
- Return the chicken and any juices to the pot. Stir in the frozen peas. Simmer for 3 minutes until the chicken is cooked through.
- Stir in the heavy cream. Let it warm through for 2 minutes, but do not let it reach a hard boil.
- Taste and adjust salt if needed. Stir in the fresh parsley and serve immediately while the steam is rising and the broth is thick.