Ingredients
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
2 tablespoons tomato paste
1 cup winter squash, diced
2 tablespoons unbleached flour
1/3 cup brandy
1 cup skinned chicken breast, cooked, diced
2 cups chicken stock
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh marjoram or 1 teaspoon dried
2 cups winter greens, chopped (kale, chard, mustard)
Salt and white pepper to taste
Instructions
Saute chicken until lightly brown in a large sauce pan
lightly sprayed with vegetable oil. Add carrot, celery,
onion, squash, oregano and marjoram. When vegetables
start to brown, add tomato paste, stir and sprinkle flour
over the top. Continue to saute so that the flour browns
slightly. Add stock and brandy, bring to a simmer and
cook 20-30 minutes. Toss in chopped greens just before
serving. Season with salt and white pepper.
