1 tbsp. plus 1 tsp. vegetable oil
3 lbs. skinned chicken parts
2 c. sliced carrots
1 c. sm. whole white onions, halved
1 c. trimmed Chinese pea pods
1/2 c. sliced celery
4 oz. dry white wine
2 tsp. grated lemon peel
1 tsp. crushed tarragon leaves
1 tbsp. cornstarch mixed with 1/2 c. cold water

3 pounds chicken parts will yield about 1 pound cooked meat.

In large non-stick skillet, heat oil; add chicken and saute until browned on both sides. Add vegetables, wine, lemon peel and tarragon. Cover and cook over medium heat, about 30 minutes or until chicken is done and vegetables are tender-crisp. Stir cornstarch mixture, then stir into skillet. Cook, stirring, about 5 minutes or until mixture is clear and thickened. 4 servings.