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* 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 | |
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