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2 lbs. chicken parts
6 tbs. olive oil
1 stalk celery
1 small carrot
1 lb. tomatoes, peeled, seeded and chopped
1 bay leaf
few juniper berries
1 clove garlic
1 glass dry white wine
1 tbs. parsley, chopped
3 cup chicken broth
1 oz. dried mushrooms
salt & pepper

Wash the chicken parts and pat dry. Saute the celery,carrot, onion, and garlic in olive oil. When tender, but not crisp, add the chicken parts,bay leaf, juniper berry, let brown and salt and pepper over a high flame. Add the dry white wine and, when it has evaporated, add a few mushrooms (previously re-constituted in warm water), the tomatoes and 1/2 cup broth. Cook for about one hour over medium heat. When ready remove from heat, add the chopped parsley

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