INGREDIENTS
3-pound chicken breasts, cubed
2 tablespoons canola oil
1 cup baby carrots, diced
1/2 cup celery, diced
1/2 cup chopped onion
1.5 pounds baby red potatoes, washed and quartered
2 tablespoons minced garlic
1/2 teaspoon minced thyme
1/2 teaspoon smoked paprika
5 cups chicken broth
1 cup dry white wine
2 teaspoons Worcestershire Sauce
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
1/3 cup flour
INSTRUCTIONS
Preheat the oven to 325 degrees. In a large pot that you use to cook soups in (I have one that I use for all soups, stews, and chili) heat it over medium to high heat, add two tablespoons oil. Sear your cubed chicken on all sides. Remove from the pan and set aside. (it's' ok if it's not cooked all the way)
In the pot, reduce heat to medium, toss in your celery, onion, and carrot, cook for about 5 minutes. Toss in the garlic and stir around for about 30 seconds. Add the wine, one cup of chicken broth, and Worcestershire Sauce. Allow the mixture to come to a boil. Stirring every now and then to scrape off any bits on the bottom. You want this to reduce to about 1/4th cup. About 15 minutes' time.
Add the butter and stir to melt. Sprinkle the flour, salt, pepper, and smoked paprika. Whisk to combine. Slowly add the remaining chicken broth, thyme, and potatoes. Bring to a boil. Taste and season as desired. Sometimes I'll add in garlic powder or onion powder.
Place the pot in the oven and allow it to cook for 30 minutes uncovered. Remove and scrape the sides and give it a good stir. Cook again on the stovetop over medium heat for about 20 minutes or until the potatoes are fork-tender. Serve hot!