Ingredients: 1 each (3 1/2 lb) chicken, cut up 2 each Unpeeled zucchini 2 each Large carrots; peeled 2 each Potatoes; peeled 1 each Large stalk celery 2 each Sprigs parsley 1 each Sprig tarragon 1 each Bay leaf Salt (optional)

Recipe Info Category: Just Chicken! Rating: 5 Contributor: Irene L.

*NOTE: Zucchini, carrots, potatoes and celery should be thickly sliced diagonally.

Place chicken pieces on steamer rack. Top with zucchini, carrots, potatoes, celery, parsley, tarragon and bay leaf. Season to taste with salt. Cover and steam over hot water 45 minutes, or until chicken and vegetables are tender.

To make sauce, boil wine until reduced by half. In another saucepan, sauté shallot in margarine until tender. Add wine and stock and cook until reduced by one-third. Season to taste with pepper. Serve chicken in soup bowls with pan liquids and pass sauce on side.

WINE SAUCE
1 cup Dry white wine
1 each Shallot; minced
1 tablespoon Margarine
1 cup Chicken stock
Pepper