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.