1 cup dry white wine
1 cup brown sugar
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1 onion, sliced
1 medium head cabbage, shredded
1 large zucchini, sliced
1 tablespoon vegetable oil
1/2 cup water
2 cups chicken broth
Combine wine, brown sugar, salt and parsley in a small bowl. Mix in.
Return wine mixture to a large saucepan; reduce heat and simmer 20 minutes, stirring occasionally.
Stir in onion and cabbage; bring to a rapid boil. Reduce heat to low; simmer 15 minutes.
Return wine mixture to larger pot, and stir until sauce is thickened. Stir in cooked chicken broth and chicken. Return to a slow simmer, stirring once, to allow the chicken to cook.