5 chicken breasts, skinned, boned and trimmed of all fat
2 Tablespoons unsalted butter
4 teaspoons salt
1 teaspoon dried thyme
¼ teaspoon freshly ground pepper
3 large carrots, peeled and cut into ¼-inch cubes
½ rutabaga, peeled and cut into ¼-inch cubes
2 large onions, chopped
½ cup all purpose flour
6 cups water
½ cup dry white wine
2 cups frozen green peas, thawed
½ cup milk
2 Tablespoons Bisto

Cut chicken into 1-inch cubes. Melt butter in a Dutch oven. Add the chicken and cook over medium heat until the chicken is white on all sides, about 10 minutes. Add the salt, thyme, pepper, carrots, rutabaga and onions. Cook until the onions are tender, about 10 minutes. Add the flour to mixture; stir until well blended. Cook for 1 minutes. Add the water and wine. Whisk over medium heat until mixture is bubbly and thickened. Cover and cook over low heat until the carrots and rutabaga are tender, about 45 minutes. Add the green peas and cook for 5 minutes. Increase the heat to medium. Mix the milk and Bisto together; add to chicken and vegetable mixture. Cook stirring often until mixture is bubbly and thickened. Correct the seasonings. Serve over rice. Yield: 8 servings.

Note: This freezes extremely well.