| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Low-cal |
4 |
Servings |
INGREDIENTS
| 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) |
| 1 |
c |
Dry white wine |
| 1 |
|
Shallot; minced |
| 1 |
tb |
Margarine |
| 1 |
c |
Chicken stock |
|
|
Pepper |
INSTRUCTIONS
WINE SAUCE
*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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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