Chicken Fricassee--the easy way

I don't want anyone to be fooled in to thinking that I slave over the stove for hours to feed Aaron. He doesn't care much about food so to do so would be a waste of time. I however love food...LOVE FOOD! But that doesn't mean that I have tons of time to cook. So here is an easy dish (think 30 minute meal) to whip up on any random Tuesday.
Gather together:

• 1lb boneless chicken bits
• 1 medium onion, diced
• 1 small bunch of carrots (about 4 large carrots) sliced--I used yellow carrots since they were in season
• 3 or 4 celery stalks--sliced on the bias
• 2 cloves of garlic-crushed
• 2 tablespoons of canola oil
• 3 tablespoons of butter
• 4 tablespoons of flour
• 1 cup of white wine or chicken stock (add more if needed to thin out the sauce)
  
• 1 tsp dried tarragon
• 2 bay leaves
  
• salt and pepper

In a frying pan add the canola oil and over medium heat cook the chicken bits until they are browned on both sides. Remove them and add the onion, carrots and celery along with the butter. Cook until the vegetables are tender crisp. Then add the flour to the pot. Once the flour is made into a roux whisk in the wine and return the chicken to the pot along with the bay leaves and tarragon. Allow this to cook for another 10-15 minutes on simmer or low. Remove bay leaves and add salt and pepper to taste.

I served this over noodles with a simple green salad and garlic bread. This really is an easy recipe.