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 c  Dry white wine

      1    Shallot; minced

      1 T  Margarine

      1 c  Chicken stock

           Pepper
  *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.