Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

*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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