1 pound baby new potatoes (red skins work too)
8 small skinless chicken thighs or 3 boneless, skinless chicken breasts
2 leeks (white and light green parts), sliced
1 cup dry white wine
Salt
1/8 cup flour whisked into a few Tablespoons of water
1 cup frozen peas or frozen edamame (soy beans)
1/3 cup heavy cream
1 Tablespoon fresh tarragon, chopped
Place the potatoes on the bottom of a dutch oven or large saucepan. Add the chicken, leeks, wine and 1 teaspoon salt.
Cook on medium-low heat until the chicken and potatoes are tender (about 45 minutes).
Transfer the chicken and most of the potatoes to a plate. Using a fork, smash the remaining potatoes into the cooking liquid. Then add flour/water mixture to thicken.
Add the peas or edamame and cream. Add chicken back to pan and cook until heated through.
Sprinkle with tarragon and serve.