To the pot add Oil, allow to get hot. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus. Careful not to crowd the pot. Sauté Chicken 3 minutes, turn, repeat. Remove Chicken, set aside, leaving Oil behind.
Add Onions, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes. Add Celery sauté for 4 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Reduce heat to medium, make a well in centre of pot. Add a little Oil if required, add Garlic sauté for 30 seconds, mix well. Deglaze pot with Wine, allow Wine to mostly reduce.
Roux:
- In a skillet on medium heat, add Butter, allow Butter to melt. Simmer for 3 minutes, (until frothing slows). Add Flour, sauté 10 minutes, stirring constantly, (until light brown). Add Roux to pot.
Slowly add in Milk, about 60 ml at a time, stirring constantly. Add Chicken Stock, Potatoes, Chicken, and Bacon. Bring to a simmer, stirring constantly.
Reduce heat to low, cover, simmer for 40 minutes. When Potatoes are done, mash into small pieces.
Add in Broccoli, mix well. Bring back to simmer, simmer covered for 10 minutes, (until Broccoli is tender).
Add Cheddar Cheese, and Sour Cream, mix well.