Gwyn's High Alpine Chicken Stew

Ingredients

¼ cup butter
2 Pounds chicken breast
1 cup onions, sliced
1 large potato, chopped
2 carrots, sliced
1 stalk celery, sliced
2 Zucchini, sliced
1 ½ cups mushrooms, sliced
1 TBS fresh parsley, chopped
½ tsp basil
½ tsp celery salt
¼ tsp marjoram
¼ tsp pepper
¼ tsp thyme
1/8 tsp nutmeg
1 TBS cider vinegar
2 cups white wine
2 cups creamed corn
¼ cup butter
1/3 cup flour
¾ cup half-and-half


Method
In a large stock pot, sauté chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Saute until just tender. Add the vinegar, wine, corn, and browned chicken.

In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, sittring constantly until thickened, Blend into chicken-vegetable mixture and simmer for 15 min.

Serves eight: Suggested wine, Parducci, Chablis

(When we made this we also added yellow squash and more of the vegetables that we like. Also I don’t think we had the celery salt and it was still delicious. Use a mild wine)