2lbs.boneless skinless chicken breastcut into cubes
2Tbsp.unsalted butter
1Tbsp.vegetable oil
1large onionchopped
16oz.bag of frozen mixed vegetables
1lb.russet potatoespeeled and cubed
2clovesgarlicminced
2tsp.fresh thymeminced
1tsp.fresh rosemaryminced
1tsp.salt
2Tbsp.all-purpose flour
2 1/2cupschicken stock
1/4cupheavy cream
Instructions
Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.