Steamed Chicken & Vegetables with Wine Sauce
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken
cut up |
|
| 2 | each |
zucchini
unpeeled |
|
| 2 | large |
carrots
peeled |
|
| 2 | each |
potatoes
peeled |
|
| 1 | large |
celery
stalk |
*
|
| 2 | Sprigs |
parsley leaves
|
*
|
| 1 | Sprig |
tarragon leaves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
optional |
*
|
| Wine sauce | |||
| 1 | cup |
white wine
dry |
*
|
| 1 | each |
shallots
minced |
*
|
| 1 | tablespoon |
margarine
|
|
| 1 | cup |
chicken broth
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
chicken
cut up |
|
| 2 | each |
zucchini
unpeeled |
|
| 2 | large |
carrots
peeled |
|
| 2 | each |
potatoes
peeled |
|
| 1 | large |
celery
stalk |
*
|
| 2 | Sprigs |
parsley leaves
|
*
|
| 1 | Sprig |
tarragon leaves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt
optional |
*
|
| Wine sauce | |||
| 237 | ml |
white wine
dry |
*
|
| 1 | each |
shallots
minced |
*
|
| 15 | ml |
margarine
|
|
| 237 | ml |
chicken broth
|
|
| 1 | x |
black pepper
|
*
|
Directions
*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, sauté 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.
