cookware
- large stainless steel saucepan
1 | Combine the chicken breasts, onion, stock, vermouth, bay leaves, thyme, salt, and pepper in a large stainless steel saucepan. Bring to a boil, then reduce the heat. Boil gently, covered, for about 10 minutes or until the chicken is cooked through. |
2 | Transfer the chicken to a dish and reserve in a warm place. |
3 | Measure the cooking liquid. There should be about 1 cup. Return the liquid to the saucepan, reduce to 1 cup if needed. |
4 | Stir in the dissolved potato starch and vermouth. Bring to a boil. Add the cream, bring to a boil again. Return the chicken pieces to the pan to heat through. |
5 | Transfer to serving plate, then sprinkle with tarragon. Serve. |