Chicken stew with grapes and tarragon

March 07, 2007

Serves 4

2 tablespoons flour Salt and pepper, to taste 4 skinless boneless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes 2 tablespoons olive oil 1 1/2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, crushed 3 stalks celery heart, trimmed of leaves and thinly sliced 1 1/2 cups dry white wine 2 cups chicken stock 4 teaspoons whole-grain mustard 1 small heart of Boston or bibb lettuce, torn up 1/2 cup seedless green grapes, quartered 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon

1. In a shallow bowl, combine 1 tablespoon of the flour with generous pinches of salt and pepper. Toss with the chicken.

2. In a large flameproof casserole on medium heat, heat 1 tablespoon of the oil. Brown half the chicken. Remove the chicken from the pan; set aside. Use the remaining 1 tablespoon of oil to brown the remaining chicken and remove it from the pan.

3. Turn the heat to medium-low. Add the butter. Cook the onions, garlic, and celery over medium heat, stirring often, for 5 minutes. Add the remaining 1 tablespoon of flour. Cook, stirring, for 2 minutes.

4. Stir in the wine, stock, and mustard. Scrape the bottom of the pan to remove the sediment.

5. Return the chicken to the pan and bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 5 minutes.

6. Turn off the heat and add the lettuce, grapes, parsley, and tarragon. Cover and let the mixture sit for 5 minutes. Serve with rice. Adapted from "Jamie's Kitchen"