Ingredients
1 cup flour
1 tsp salt
1/4 tsp pepper
1 pound turkey strips
1 medium onion, chopped coarsely
2 celery stalks, chopped coarsely
3 tbsp. butter
1 bottle dry white wine
32 oz. chicken broth
1 lb. red potatoes, diced with skin on
1 lb. baby carrots
2 tbsp. chopped fresh tarragon
Preparation
Mix flour, salt and pepper in a bowl.
Toss turkey strips in flour mixture.
Melt 2 tbsp. butter in large pot or Dutch oven. Add turkey strips and brown.
Remove cooked turkey strips and melt remaining tbsp. butter. Sautee onions and celery (about five minutes).
Add turkey back in, then wine. Bring to a boil, scraping up any browned bits. Add chicken broth, bring to boil, then lower heat and simmer uncovered for one hour.
Add carrots and potatoes. Continue simmering for 30 minutes.
Add tarragon. Simmer another 15 minutes.
Serve with salad and crusty bread.
