3 tablespoons olive oil
1 small onion, sliced
1 small celery, sliced
1 large celery, sliced
1 bay leaf
3 cloves garlic, minced
1 (12 ounce) can chicken broth
3 tablespoons white wine
1 tablespoon lemon juice
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
Heat olive oil in a large saucepan over medium heat. Saute onion and celery until golden, then add celery and bay leaf. Saute until tender. Stir in garlic and cook, stirring occasionally, for 3 minutes. Stir in broth, white wine, lemon juice, brown sugar, salt, pepper and chicken.
The dish will keep warm in the refrigerator. Place it in a small baking dish and brush generously with olive oil mixture. Allow to cool for 10 minutes before removing from dish.