Provencial chicken crockpot

6 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken pieces
3 slices Bacon, diced
2 tablespoons Butter
2 tablespoons Olive oil
1 each Carrot; peeled and grated
4 eaches Shallots; chopped
3 tablespoons Brandy or cognac
2 eaches Tomatoes; peeled & chopped
⅔ cup Dry red wine
¼ teaspoon Marjoram,tarragon and basil
1 x Salt and pepper to taste

Directions

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 crockery 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 intertwines the influence of Spanish, French and Italian cuisines. Rice pilaff or rissoto makes a good side dish.

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