From the Kitchen of All Tangled Up

1 large potato, skin removed and cut into cubes (use the kind good for soup, not the mashing kind)
1 large carrot, peeled and cubed.
1 tin corn (cream style or niblets)
1 large onion, diced
2 leeks, diced

1.5 cup white wine
0.5 cup water
1 cup milk
1 tub (6 ounces) heavy cream, soured cream or creme fraiche

2 chicken breasts, skinned, deboned and cut into small bite size chucks
6 oz lardon (or cut-up bacon strips)

1 tablespoon flour
salt, pepper, bouquet garni, bay leaf
knob of butter

In a heavy pot, add small amount of butter and lardon and saute for 2-3 minutes. Add the remaining butter and all the vegetables (except corn). Cook for 2-3 minutes. Add corn, stir in well and cook for 2-3 minutes more.

Sprinkle flour over vegetables. Turn off flame and cover.

In another pot simmer milk, wine, water and cream. Be careful to not boil it or to have the milk curdle. When liquids are hot slowly pour it into the pot with the vegetables and heat over a low flame. Add bouquet garni, some salt and pepper. When the potatoes are nearly done, add the chicken to the pot. Cook for 5 more minutes.

Add more salt and pepper to taste. Fish out the bouquet garni and bay leaf before serving. This should give a generous portion for 6 people, or serve 8 for a starter.

It takes approx. 20 minutes to prepare and 30-35 minutes to cook.

You can add the milk, wine, water and cream directly to the vegetables, but I have found that the milk can curdle. I find heating it separately less stressful, because even if it did curdle, I don't have to do the veggies again. If you cut the potatoes or carrots into large chunks, you may need to add more wine or water to ensure that they cook properly.

I personally prefer using skimmed milk, creme fraiche and Entre Deux Mer, Chardonnay or Chablis.