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Ingredients
  • olive oil
  • 3 POUNDS boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
  • salt and freshly ground black pepper
  • 1 TABLESPOON unsalted butter
  • 1 onion chopped into large chunks
  • 4 RIBS celery chopped
  • 4 carrots peeled, cut in 1½-inch slices
  • 1 TEASPOON dried thyme
  • ½ TEASPOON dried rubbed sage
  • 1 CUP white wine
  • 2½ CUPS chicken stock
  • 1 POUND Yukon gold potatoes (about 2 to 3) cubed 1-inch
  • ½ lemon juice
  • 1 bay leaf
  • 3 SPRIGS fresh thyme
  • ¾ CUP frozen peas
  • 3 TABLESPOONS unsalted butter softened
  • 3 TABLESPOONS all-purpose flour
  • fresh chopped parsley
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