Total Calories: 874
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.
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