Provencial Chicken C/P

60 minutes Prep: 10 minutes Cook: 50 minutes

167 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	broiler fryers
3	slices	bacon	diced
2	tablespoons	butter
2	tablespoons	olive oil
1	each	carrot	grated
4	each	shallots	chopped
3	tablespoons	brandy	or cognac
2	each	tomatoes	chopped
2/3	cup	red wine	dry
1/4	teaspoon	marjoram
1	x	tarragon	to taste
1	x	basil	to taste
1	x	salt and black pepper	to taste

Directions

*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 sauté` 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

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Nutrition Facts

Serving Size 106g

Amount per Serving

Calories 167 67% of calories from fat

	% Daily Value*
Total Fat 12.0g	19%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 55mg	2%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	67%		Vitamin C	16%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Cry Babies

This recipe looks really tasty. I think that I will add this to my collection of recipes. I am going to make this for my Holiday Dinner. Thanks for the idea. Amanda