Chicken Pot Recipe
By Joni McClellan, Anaheim, CA

2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup minced onion
1 large carrot, sliced
2 teaspoons minced garlic
Salt and freshly ground pepper
2 cups sliced mushrooms
1/2 cup dry white wine
1 1/2 cups chicken stock*
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
1 T "The Best Barbeque Sauce You'll Ever Taste"
1 tablespoon cornstarch mixed with 4 tablespoons liquid, dry Sherry or water
3 cups diced cooked chicken or meat
1 cup frozen peas, thawed and drained
3 tablespoons minced fresh parsley leaves

Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened.

Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and barbecue sauce, simmer, covered, 10 minutes.

Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened.

Off the heat, fold in the meat/chicken, peas, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool.

Serve over white rice, with mixed baby greens salad with red and yellow pear tomatoes.

*can substitute 1/2 cup cream and 2 cups stock, if desired

Prep Time: 40 minutes
Cook Time: 45 minutes

Yield: 5 servings