Provencial Chicken C/p

* Exported from MasterCook *

Provencial Chicken C/p

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 broiler-fryer*
3 sl bacon -- diced
2 tablespoons butter
2 tablespoons olive oil
1 carrot -- peel/grate
4 shallots -- chopped
3 tablespoons brandy or cognac
2 tomatoes -- peel/chop
2/3 cup dry red wine
1/4 teaspoon marjoram
tarragon -- to taste
basil -- to taste
salt and pepper -- to taste

*About 3 to 3-1/2 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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