Lunch: Chicken Potpie with Chive Mash Potatoes

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Potpie with Chive Mash Potatoes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

two 1-pound whole chicken breasts with skin and bones
1/4 pound pearl onions (about 1 cup), unpeeled
2 medium carrots, cut into 1/4-inch-thick slices
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick pieces
1/2 cup thawed frozen peas
1/4 pound mushrooms (about 8), sliced thin
2 tablespoons unsalted butter
1/4 cup finely chopped shallots (about 2 large)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried tarragon, crumbled
1/4 cup all-purpose flour
1/3 cup dry white wine
2 1/2 cups low-salt chicken broth
freshly grated nutmeg to taste
1 tablespoon medium-dry Sherry

Instructions

In 5-quart saucepan bring 3 quarts water to a boil. Add chicken and simmer, uncovered, 20 minutes. Remove pan from heat and let stand 30 minutes. Transfer chicken to a bowl, discarding cooking liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
In a 3-quart saucepan bring 2 quarts water to boil and cook onions until tender, 7 to 8 minutes. Transfer onions with a slotted spoon to a bowl of ice and cold water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken.
Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4 to 5 minutes. Drain carrots and celery and add with peas to chicken mixture.
In pan cook mushrooms in 1/2 tablespoon butter over moderate heat, stirring, until soften and golden brown and all liquid they give off is evaporated and add to chicken mixture.
In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 tablespoons butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally, and whisk in Sherry. Discard bay leaf.
Pour sauce over chicken mixture and stir until combined well. Filling may be made 1 day ahead,cooled, uncovered, and chilled, covered.
Preheat oven to 425 °F.

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