Created by Kchurchill5 on August 26, 2012
Step 1: Chicken ... Bring the chicken to room temperature and season well with salt and pepper. Add the butter and oil to the saute pan and saute the chicken until golden brown on each side. About 5 minutes. Remove the chicken to a plate while you saute the vegetables.
Step 2: Vegetables ...Add the remaining butter and oil to the saute pan and add the celery, onions, mushrooms, carrots, and green beans. Saute just a couple of minutes and then deglaze with the white wine. Stir well to deglaze the pan; then add in the brandy, broth, thyme, tarragon, parsley, peas, and the chicken. Season with salt and pepper. Cook 15-20 minutes until the chicken is cooked through and the vegetables are tender.
Step 3: Thicken ... Mix the cream and flour together (I start with 1 tablespoon first; it depends on how thick you want the stew); then, and slowly add to the pan. Whisk well to combine and bring to a light boil, and cook another 5 minutes until everything is cooked through.
Step 4: Serve ... ENJOY with my 'Herbed Pastry Wedges.'