1 tbsp. butter
1c. sliced celery
1 lg. onion, chopped (1c)
3-4 lbs. chicken, cut in pieces
3 med. carrots, cut in 1" pieces
10oz. pkg. frozen lima beans, thawed
8 small white onions, peeled
1/2c. water
2 tsp. dried leaf chervil
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
1/2c. heavy cream

In large kettle or Dutch oven, melt butter; sauté celery and chopped onion till tender. Add chicken, carrots, lima beans, whole onions, water, chervil, salt and pepper; mix well. Cover. Simmer 45-50 minutes till chicken and veggies are tender.

Once tender, transfer to a serving dish and keep warm. Blend flour and cream; stir into pan juices. Stir until mixture boils and thickens. Spoon over chicken and veggies.

4 servings

Submitted by: Karen LaValley