1/4 teaspoon marjoram
1/4 teaspoon pepper
2 cups white wine
2 cups creamed corn
In a large stock pot, sauté the chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Sauté until just tender. Add the vinegar, wine, corn, and browned chicken.
In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, stirring constantly until thickened. Blend into chicken-vegetable mixture and simmer for 15 minutes.
Serves eight. Suggested wine: Parducci, Chablis.