Steamed Chicken & Vegetables With Wine Sauc Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
WINE SAUCE
1 cup: Dry white wine,
1: Shallot, minced
1 tbsp: Margarine,
1 cup: Chicken stock,
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, 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.
Source from luhu.jp
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.
Source from luhu.jp