INGREDIENTS
3
Celery from the heart, small ribs
2
small pieces Chicken breasts, boneless skinless
1
finely chopped flat-leaf parsley, a handful
1
Bay leaf
2
Carrots
2 cloves
Garlic
2 tbsp
Lemon thyme or thyme, leaves
1
Onion, medium
1 cup
Peas, frozen
1
Potato, large
3
sprigs Tarragon, fresh leaves
1 qt
Chicken stock
2
Rounded tablespoons all-purpose flour
1
Salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
3 tbsp
Butter