|Coarse salt||15 Milliliter|
|Freshly ground pepper||2 Milliliter|
|Chicken pieces/4 pound/ 2 kilogram chicken||1 1⁄2 Kilogram|
|White wine||250 Milliliter|
|Chicken broth||500 Milliliter|
In a 14-cup (3.5 L) microwave-safe casserole-dish place the carrots, onion, leek, celery, butter, bay leaves, tarragon, thyme, parsley, salt and pepper.
Cover and microwave 10 minutes at HIGH.
The vegetables will be glossy and have lost their firmness.
Add the chicken pieces or whole chicken, covering the chicken here and there with the vegetables.
Add 1/4 cup (60 mL) of wine or chicken broth.
Cover and microwave at HIGH 20 to 25 minutes or until the chicken is tender.
Stir twice during the cooking period, allowing the chicken to absorb all the flavor from the vegetables and herbs.
Add the remaining wine and the chicken broth.
Microwave at HIGH 5 minutes.
Serve directly from the casserole dish or cool in its juice, strain and use as you wish.