Chicken In

Salt and pepper 1 Teaspoon Butter

2 Carrots -- slice diag

2 Parsnips -- cut in strips

2 Stalks celery --

1" pieces

3 Green onions -- sliced

2 cloves Garlic -- minced

2 Teaspoons Fresh oregano

2 Cups Chicken broth

1 Cup Dry white wine

8 hours or until tender. Remove chicken and vegetables to a platter and keep warm. Pour pan juices into saucepan. Skim fat. Boil down until reduced to

1 cup.