*  Exported from  MasterCook  *
 
                           Provencial Chicken C/p
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    broiler-fryer*
    3                    sl bacon -- diced
    2      tablespoons   butter
    2      tablespoons   olive oil
    1                    carrot -- peel/grate
    4                    shallots -- chopped
    3      tablespoons   brandy or cognac
    2                    tomatoes -- peel/chop
      2/3  cup           dry red wine
      1/4  teaspoon      marjoram
                         tarragon -- to taste
                         basil -- to taste
                         salt and pepper -- to taste
 
   *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 saute` 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.    
 SOURCE: Extra Special Crockery Pot Recipes
  
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving