INGREDIENTS
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1 T EVOO
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2 T Butter
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2 Idaho Potatoes, skin left on and diced
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2 med. onion, chopped
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2 ribsCelery, finely chopped
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2 Carrots, peeled and diced
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1 Bay Leaf
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Salt and Pepper
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1 t PoultrySeasoning
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3 T AP Flour
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1 C Dry White Wine
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6 C Chicken Stock
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1-1/2 lbs. Chicken Tenders,chopped
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1 Small Bunch Pencil Asparagus, trimmed and cut into 2" pieces
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1 C frozen Peas
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2-3 T Fresh Tarragon, 4-5 sprigs, chopped.
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Serve with Crusty Whole-Grain Bread