Steamed Chicken and Vegetables with Wine Sauce
This comforting dish features tender steamed chicken nestled among garden-fresh zucchini, carrots, potatoes, and celery. Infused with the subtle aromas of parsley, tarragon, and bay leaf, the chicken gently absorbs the essence of the herbs and vegetables as it steams. A delicate white wine and shallot sauce, enriched with chicken stock and a touch of margarine, brings the dish together with a velvety finish. Light, flavorful, and satisfying—perfect for a wholesome dinner that feels both rustic and refined.
Ingredients
- 1 (3 1/2-lb) chicken, cut up
- 2 unpeeled zucchini, sliced
- 2 large carrots, sliced
- 2 potatoes, sliced
- 1 large stalk celery, sliced
- 2 sprigs parsley
- 1 sprig tarragon
- 1 bay leaf
- Salt (optional)
- 1 C dry white wine
- 1 shallot, minced
- 1 T margarine
- 1 C chicken stock
- Pepper
Instructions
- Place chicken on steamer rack and top with vegetables and herbs.
- Season with salt and steam 45 minutes until tender.
- For sauce, reduce wine by half.
- Sauté shallot in margarine. Add wine and stock, reduce by one-third.
- Season with pepper and serve with chicken.