Saute chicken until lightly brown in a large sauce pan
lightly sprayed with vegetable oil. Add carrot, celery,
onion, squash, oregano and marjoram. When vegetables
start to brown, add tomato paste, stir and sprinkle flour
over the top. Continue to saute so that the flour browns
slightly. Add stock and brandy, bring to a simmer and
cook 20-30 minutes. Toss in chopped greens just before
serving. Season with salt and white pepper.
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