March 7, 2010

HILLSBOROUGH — In search of that something special for Easter, say a pink egg or a golden baby chick?

Those are among the offerings as spring looms at the Eno River Farmers Market in historic downtown Hillsborough from 10 a.m. to noon March 27.

The market, held at the Public Market House on East Margaret Lane, will celebrate Eggstravaganza, featuring Easter egg dyeing with natural dyes and free range eggs, plus a visit from some tiny golden chicks. Read more…

Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.