Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------WINE SAUCE------------------------------
1 c Dry white wine 1 c Chicken stock
1 Shallot; minced Pepper
1 tb Margarine

*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,
saute 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.

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