Steamed Chicken & Vegetables with Wine Sauce
Submitted by bellagem
Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSteaming is one of the gentlest, healthiest ways to cook a chicken dinner, and this recipe leans into that simplicity with beautiful results.
Chicken pieces nestle on a steamer rack topped with thick-cut zucchini, carrots, potatoes, and celery, seasoned with fresh parsley, tarragon, and bay leaf. Forty-five minutes of steam and everything comes out tender, clean-flavored, and naturally low in fat.
The white wine sauce is built separately: shallots sauteed in margarine, then simmered with reduced wine and chicken stock until it’s concentrated and silky. Pass it on the side and let everyone pour to their liking.
Pro Tips
- Cut vegetables on a thick diagonal so they hold their shape during the long steam
- Serve in deep soup bowls to capture all the steaming liquids along with the wine sauce
- Fresh tarragon has an anise-like flavor that pairs beautifully with chicken; dried works but use half the amount
- Reduce the wine by half before adding the stock so the sauce isn’t too thin or boozy
Ingredients
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.
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