Because that’s our lab’s nick name and she sings for chicken….
4 c. chicken broth
14 oz. chopped tomatoes
1 shallot, chopped
1 clove of garlic, chopped
1 ½ c. shredded cooked chicken
6 quartered new potatoes
4 carrots, peeled and chopped
4 stalks of celery, chopped
1 sweet onion, chopped
3 T. butter
48 grinds of pepper, or 1/2 t.
2 t. salt
3 t. dried thyme
1 t. red wine vinegar
1 t. olive oil
2 T. diced Italian or regular parsley
2 T. diced cilantro
1 T. oregano (preferably fresh but dried if you don’t have it)
Several dashes Tabasco to taste
½ c. red burgundy or other dry red wine
Sauté onions, shallots, garlic, celery and carrots in 2 T. butter until the onions are translucent. Add chicken broth, diced tomatoes, lima beans and potatoes. Add extra butter, vinegar, Tabasco, other herbs, and wine. Keep at a simmer for flavors to blend for 30 min. to one hour. Stir in cooked chicken, heat a few minutes longer and serve.