Provencial Chicken Crockpotcrockpot, poultry 3 lb chicken pieces 3 slice bacon, diced 2 tablespoon butter 2 tablespoon olive oil 1 each carrot; peeled and grated 4 each shallots; chopped 3 tablespoon brandy or cognac 2 each tomatoes; peeled & chopped 2/3 cup dry red wine 1/4 teaspoon marjoram,tarragon and basil 1 single 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. |
