Categories: Casseroles- One dish Meals

Ingredients

• 1 chicken, cut into serving pieces
• 2 unpeeled zucchini, cut in thick diagonal slices
• 2 large carrots, pared and cut in thick diagonal slices
• 2 potatoes, peeled and sliced diagonally
• 1 large rib celery, sliced diagonally
• 2 sprigs parsley
• 1/2 tsp. dried tarragon
• 1 bay leaf
• salt to taste
• Sauce:
• 1 cup dry white wine or dry vermouth
• 1 shallot, peeled and minced
• 1 Tbsp. unsalted butter
• 1 cup chicken stock
• freshly ground white pepper to taste

Directions

1. Place chicken pieces on steamer rack in wok. Top with nest seven ingredients. Season with salt. Cover; steam over hot water 45 minutes or until chicken and vegetables are tender. Remove bay leaf.
2. Prepare sauce: Boil wine in wok until reduced by half. In another wok or saucepan, sauté shallot in butter 4 or 5 minutes over low to medium heat. Do not brown. Add to wok with stock; cook until reduced by one-third. Season with pepper. Pour over chicken.

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