Recipe - Steamed Chicken And Vegetables With Wine Sauc

1 (3 1/2lb) 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 cup Dry white wine
1 Shallot; minced
1 tablespoon Margarine
1 cup Chicken stock
Pepper

*Note: Zucchini, carrots, potatoes and celery should be thickly cut or sliced up
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 onethird. 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