1 1/2 Lb Chicken Thighs 4 Tbl Butter
4 C Chicken Stock 4 Tbl Cake Flour
1 Tbl Butter 2 Tsp Tarragon
1/4 Cup Celery 1 Tsp Thyme
1/2 Cup Carrots Pinch Nutmeg
1/2 Cups Bell Pepper To Taste Salt
8.5 Oz Peas To Taste Pepper
Boil the chicken in a large pot of water until no longer pink. Remove chicken, cool slightly. Remove and discard skin and bones. Shred chicken, set aside.
Heat 1 Tbl butter sauté the celery and carrots for about 5 minutes. Add 2 cups chicken broth. Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.
Melt 4 Tbl butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes. Add 1 cup of broth, whisking constantly until smooth. Add a second cup of broth, whisking constantly until smooth. Add the tarragon, thyme, nutmeg, salt and pepper. Cook until thickened then whisk into vegetable mixture. Add reserved chicken and cook for 5 minutes to heat through. Serve over hot rice or noodles.
Per Serving: 326 Cal (50% from Fat, 37% from Protein, 13% from Carb); 30 g Protein; 18 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat; 10 g Carb; 2 g Fiber; 1 g Sugar; 37 mg Calcium; 3 mg Iron; 1018 mg Sodium