Thursday, January 12, 2012

cooking on WCNC's Charlotte Today - January 12, 2012


By Charlotte Culinary Expert, Heidi Billotto

Food editor of Charlotte Living Magazine

heidi @

2 lbs. bone -in chicken parts ( I like the dark meat the best)

Salt and pepper
6 Tbsp. extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped

½ onion, minced

1 clove garlic, minced
1 bay leaf

1 Tbsp. Juniper berries
1 cup beef broth

1 cup chicken broth

1 lb. button mushrooms, sliced or quartered and sauteed

1 lb. canned tomatoes, with liquid
1 Tbsp. fresh minced parsley

Wash the chicken parts and pat dry. Season with salt and pepper. Sauté chicken in a tablespoon or two of olive oil until browned – about 5 minutes on each side. Add the carrot, celery, onion, and garlic and continue to sauté.

When the veggies are tender add the bay leaf, beef broth, sautéed mushrooms, the tomatoes and chicken broth. Cook for about one hour over medium heat. Serve sprinkled with the minced parsley as a garnish.

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