1/2 cup finely diced carrot
3/4 cup finely diced onion
2 tbls unsalted butter
2 tbls flour
1 qt chicken stock
2 cups minced chicken
1 sprig thyme, 1 sprig parsley tied together with butchers twine
1 bay leaf
1/4 cup heavy cream
1 tbls dry sherry
Melt the butter in a medium dutch oven over medium heat. Add the diced vegetables and cook stirring frequently for 5 minutes. The onion should be translucent; do not allow the vegetables to brown. Season with a generous pinch of salt and pepper. Add the flour and blend with the mirepoix and cook for another minute. Add the herb bundle and bay leaf,then add the stock 1 cup at a time, stirring constantly. Bring the mixture to a boil, then reduce heat to low. Add the chicken. Add salt to taste. My homemade stock is unsalted to I add 1 tbls. Kosher salt. Simmer for 10 mins. Remove the herb bundle and bay leaf. Add the cream and sherry. Adjust seasoning. Return to simmer and serve. Garnish with chopper parsley.
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