Chicken Jamboree Recipe
- 2 tablespoons extra-virgin olive oil
- 12 ounces skinless, boneless chicken breast halves, cut into small cubes
- 1 small onion, chopped
- 8 ounces white mushrooms
- 1 bay leaf
- 2 large sprigs fresh thyme
- 3 large sprigs fresh tarragon
- 1 small lemon, zested
- 2/3 cup dry sherry
- 1 1/4 cups boiling water
- 8 ounces baby carrots
- 1 1/2 cups broccoli florets
- 1 tablespoon cornstarch
- 3 tablespoons chopped fresh parsley
- Salt and fresh-ground pepper
- Heat the oil in a large skillet with a lid over high heat. Add the chicken and brown the pieces, stirring constantly, 3 minutes. Reduce the heat to medium. Stir in the onion, mushrooms, bay leaf, thyme, tarragon, if used, and lemon zest. Saute until the onion and mushrooms begin to soften, about 4 minutes.
- Pour in the sherry and water. Add the carrots and seasoning to taste, and stir to mix all the ingredients. Bring to a boil, then reduce the heat and cover the pan. Simmer 5 minutes.
- Stir in the broccoli florets. Increase the heat to bring the liquid back to a steady simmer. Cover the pan and simmer until the pieces of chicken are tender and the vegetables are just cooked, about 5 minutes. Remove and discard the bay leaf and the sprigs of thyme and tarragon, if used.
- Blend the cornstarch to a smooth paste with 2 tablespoons cold water. Stir the cornstarch paste into the casserole and simmer, stirring constantly, until thick and smooth, 2 minutes. Check the seasoning, then stir in the parsley.
