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

Submitted by binns

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

EACH BROILER FRYERS *

SLICES BACON
diced

TABLESPOONS BUTTER

TABLESPOONS OLIVE OIL

EACH CARROTS
grated

EACH SHALLOTS
chopped *

TABLESPOONS BRANDY
or cognac

EACH TOMATOES
chopped

⅔

CUP RED WINE
dry *

TEASPOON MARJORAM *

X TARRAGON LEAVES
to taste *

X BASIL
to taste *

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