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