

Add 2 Tbsp of vegetable oil to a saute pan over low-medium heat.
In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften.
Add garlic and saute for 30 seconds.
At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock.
Add the bay leaves, thyme, parsley, peas, and cream.
After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces.
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