1 - 1 1/2 lbs boneless, skinless chicken
1 T olive oil
1 T butter (I omit butter)
1 large sweet onion, chopped (or may substitute 12 baby onions, peeled)
2-4 cloves of garlic (I prefer 4!) peeled and sliced
2 celery stalks, sliced
1 3/4 cup closed mushrooms (such as button), wiped
2 T plain flour
1 1/4 cups dry white wine (chardonnay is delicious)
2 T tomato puree
1 3/4 cup chicken stock
salt and pepper
2 2/3 cup sweet potatoes, peeled and chopped
2 cups shelled fresh or frozen fava or lima beans
Preheat oven to 350. Heat oil and butter (if desired) in a large oven proof casserole dish - or large frying pan. Add the chicken and cook until browned all over. Remover and reserve.
Add onions, garlic, and celery to the casserole/pan and cook for 5 minutes or until golden. Cut the mushrooms in half if large, then add to the casserole and cook for 2 minutes.
Sprinkle in flour and cook for 2 minutes, then gradually stir in the wine. Blend the tomato puree with a little of the stock in a small bowl, then stir into the casserole together with the remaining stock. Bring to a boil, stirring constantly.
If a frying pan has been used, transfer everything to a casserole dish at this time. Return the chicken to the mixture, add the sweet potatoes, stir together and season to taste. Add a couple large sprigs of tarragon, cover, and cook in the oven for 30 minutes. Remove and add the fava/lima beans. Return to the oven for another 15-20 minutes or until the chicken and vegetables are cooked through. Garnish with chopped tarragon if desired.