Chicken In White Wine And Cognac

• 3 chicken breasts, split and skinned
• 2 Tbsp. vegetable oil
• 1/4 lb. boiled ham
• 4 carrots, peeled and cut in chunks
• 12 small white boiling onions, peeled
• 1 clove garlic
• 1/4 tsp. thyme
• 1 bay leaf
• 3 sprigs parsley
• 1/4 tsp. tarragon
• 1 Tbsp. tomato paste
• 1/2 c. chicken broth
• 1 1/2 c. white wine
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. flour
• 1 Tbsp. polyunsaturated margarine
• 2 Tbsp. cognac

1. In a 4-quart Dutch oven, brown chicken pieces in hot oil.
2. When brown, drain off excess oil.
3. Cut ham into 1/4-inch strips.
4. Add ham and vegetables to the browned chicken.
5. Add rest of ingredients except flour, margarine and cognac.
6. Simmer for 1 hour; remove parsley sprigs and bay leaf.
7. Cream flour with margarine to blend. Add to mixture and stir until lightly thickened.
8. Float cognac over the top, light with match, and serve in a ring of rice garnished with mushroom caps.
9. Serves 6.

chicken breasts, vegetable oil, boiled ham, carrots, white boiling onions, clove garlic, thyme, bay leaf, parsley, tarragon, tomato paste, chicken broth, white wine, salt, pepper, flour, margarine, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577164 (may not work)