Provencial Chicken C/P

Name: Provencial Chicken C/P
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: broiler fryers; bacon; butter; olive oil; carrots; shallots; brandy; tomatoes; red wine; marjoram; tarragon leaves; basil; salt and black pepper

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	each	broiler fryers	*
3	slices	bacon diced
2	tablespoons	butter
2	tablespoons	olive oil
1	each	carrots grated
4	each	shallots chopped	*
3	tablespoons	brandy or cognac
2	each	tomatoes chopped
⅔	cup	red wine dry	*
¼	teaspoon	marjoram	*
1	x	tarragon leaves to taste	*
1	x	basil to taste	*
1	x	salt and black pepper to taste	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	broiler fryers	*
3	slices	bacon diced
3E+1	ml	butter
3E+1	ml	olive oil
1	each	carrots grated
4	each	shallots chopped	*
45	ml	brandy or cognac
2	each	tomatoes chopped
158	ml	red wine dry	*
1.3	ml	marjoram	*
1	x	tarragon leaves to taste	*
1	x	basil to taste	*
1	x	salt and black pepper to taste	*

Directions

*About 3 to 3½ 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. Sautecarrot 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