6 Tbsp. olive oil
1 small carrot
1 stalk celery
1 lb. tomatoes, peeled, seeded, and chopped
salt, pepper
bay leaf
juniper berries
1 glass dry white wine
1 oz. dried mushrooms
1 clove garlic
1/2 cup chicken broth
1 Tbsp. chopped parsley
Wash the chicken and pat dry. Saute the carrot, celery, onion, and
garlic in olive oil. When tender, but not crisp, add the chicken parts, salt
and pepper, bay leaf, juniper berry and let brown over high flame. Add the
wine and, when it has evaporated, add a few mushrooms, which have been
previously reconstituted in warm water, the tomatoes and 1/2 cup broth.
Cook for about 1 hour over medium heat. When ready remove from heat, add the
chopped parsley and arrange in a pre-heated serving platter. Makes 6 servings.
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