Provencial chicken

6 Servings

Ingredients

Quantity Ingredient
1 Broiler-fryer*
2 tablespoons Butter
1 Carrot; peeled and grated
3 tablespoons Brandy or cognac
⅔ cup Dry red wine
Salt and pepper to taste
3 Sl Bacon, diced
2 tablespoons Olive oil
4 Shallots; chopped
2 Tomatoes; peeled & chopped
¼ teaspoon Marjoram,tarragon and basil

Directions

*About 3 to 3-½ lbs, cut in pieces SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces. Pat dry with paper towels. Using a large frying pan, brown bacon until crisp. Remove from pan. Pour off drippings. Add butter and oil to frying pan. Saute` carrot and shallots until limp.

Push to sides of pan. Add chicken pieces and saute` until brown.

Pour in brandy and ignite. When flames die, transfer chicken and vegetables to crokery pot.

Add tomatoes, wine, herbs, bacon, salt and pepper.

Cover. Cook on LOW 8 hours. Remove cover. Skim off fat. Cook juices down until reduced by half. Makes 6 servings. NOTE: This country-style chicken entree interwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish. SOURCE: Extra Special Crockery Pot Recipes

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