3 lb Chicken pieces
3 sl Bacon, diced
2 tb Butter
2 tb Olive oil
1 Carrot; peeled and grated
4 Shallots; chopped
3 tb Brandy or cognac
2 Tomatoes; peeled & chopped
2/3 c Dry red wine
1/4 ts Marjoram,tarragon and basil
Salt and pepper to taste
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 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.
