I love my green Le Creuset Dutch Oven!
adapted from Barefoot Contessa Family Style, 2002 Clarkston Potter/Publisher
3 whole (6 split) chicken breasts, bone-in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock (I use Kitchen Basics stock in a box)
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped onion
2 stalks celery, chopped
4 carrots, chopped
3/4 cup all-purpose flour
1 1/2 cups frozen green peas
8 oz canned mushrooms
1/4 cup heavy cream (I used half-n-half)
1/2 cup chopped fresh parsley
Preheat the oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub them with the olive oil. SPrinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred the chicken into large bite size pieces. You will have 4-6 cups of chicken.
In a medium saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
In a large pot or Dutch oven, melt the butter and saute' the onions, carrots and celery over medium-low heat for 10-15 minutes, until tender. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the cream. Add the shredded chicken, peas and parsley and mix well. Simmer on low for a few minutes until everything is heated through.