Ingredients:

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• 2 tbsp. unrefined olive oil
• 1 medium oinion, chopped
• 2 celery stalks, chopped
• 1 red pepper, chopped
• 14oz can tomatoes, chopped
• ½ tsp black pepper
• 1 tsp basil
• ½ tsp tarragon
• ½ tsp thyme
• ½ tsp cayenne
• 4 chicken legs
• ¼ cup dry white wine
• ¼ cup corn
• 15 oz. can creamed corn (optional)

Over low heat, saute onion, celery, peppers, tomatoes, pepper, basil, tarragon, thyme, and cayenne in olive oil for 20 minutes.  Cook chicken in large skillet for 10 minutes.  Add wine and cook, covered for 10 minutes.  Uncover and cook on high for 3 minutes until wine is absorbed.  Add corn (and optional creamed corn) to vegetables.  Add chicken to vegetables and simmer, covered, on low heat for 15 minutes.