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Provencial Chicken Crockpot


Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.













Trans-fat Free, Low Carb


3 pounds chicken
cut in pieces
3 slices bacon
2 tablespoons butter
2 tablespoons olive oil
1 each carrots
peeled, grated
4 each shallots
3 tablespoons whey
or Cognac
2 each tomatoes
peeled, chopped
cups red wine
¼ teaspoon marjoram
¼ teaspoon tarragon leaves
¼ teaspoon basil
1 x salt
to taste
1 x black pepper
to taste


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. Sauté 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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 54045% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 324mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 136g
Vitamin A 47% Vitamin C 11%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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