INGREDIENTS
3 Lbs of Boneless Chicken Breasts (Skinless)
1 3/4 Cup of Olive Oil
2 Garlic Cloves
1 Carrot (Chopped)
1/2 Cup of White Wine
2 Ginger Root Slices
8 Red Potatoes
6 Carrots (Cut 2″ Pieces)
1 Onion (Chopped)
1 Cup of Fresh Green Beans (Trimmed – Washed)
1 Teaspoon of Fresh Ground Pepper
Sea Salt

DIRECTIONS
Process garlic, chopped carrot, white wine, ginger, and 1 1/2 cups olive oil in food processor. Reserve. Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces). Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.