*  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
 
                   - - - - - - - - - - - - - - - - - -