1/2 cup olive oil
6 large potatoes, peeled and cubed
1 onion, chopped
1 medium small head cabbage, scrubbed
1 cup red wine
1/4 cup white wine
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried chives
1 cup shredded carrots
4 (10 ounce) cans chicken breast halves
Heat olive oil in a large skillet or Dutch oven. Add potatoes, onion, cabbage, red wine, white wine, salt, pepper and parsley. Mix thoroughly.
Stir in chives, carrots and chicken. Stirring constantly, cook over medium heat until vegetables are tender.