Serves: 6
Total Calories: 874

1/2 pound salt pork cubed
1 broiler-fryer chicken (3 to 3 1/2 lb.), cut up
2 ribs celery chopped
1/2 cup onion chopped
6 cups water
1 bay leaf
1/2 teaspoon thyme dried, crushed
1/2 teaspoon basil dried basil leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 head cabbage cut in wedges
1 pound green beans fresh, stemmed and cut diagonally in thirds
6 potatoes new, scrubbed and quartered
6 carrots quartered lengthwise
6 onions small, peeled
1/4 cup butter or margarine
3 tablespoons flour
1/4 cup vermouth
3 tablespoons parsley minced fresh
3 tablespoons chives minced fresh
salt and freshly ground pepper
2 tablespoons butter or margarine

In a Dutch oven over medium-high heat sauté salt pork for 6 to 8 minutes or until golden. Add chicken, celery and onion sauté until golden.

Add water, bay leaf, thyme, basil, salt and pepper. Bring to a boil reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Transfer chicken to a heated platter, cover with foil and place in a preheated 250° F. oven. Remove bay leaf from liquid.

Add cabbage, green beans, potatoes, carrots and onions to chicken stock. Over medium heat bring to a boil reduce heat to low, cover and simmer for 30 minutes or until vegetables are tender. Remove vegetables and place around chicken cover and return to oven. Strain broth measure 3 1/2 cups.

In a medium saucepan over medium heat melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add chicken broth. Stirring over medium heat, bring to a boil and continue to boil until reduced to 2 cups.

Add vermouth, parsley, chives and salt and pepper to taste. Reduce heat to low simmer and stir for 2 minutes. Remove from heat.

Stir in butter or margarine, 1 tablespoon at a time, beating well. Spoon 1/2 cup of sauce over chicken serve remaining sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 874
Calories from Fat: 100

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