Provencial Chickencrockpot, ethnic, main dish, poultry 1.00 broiler-fryer* 2.00 tablespoon butter 1.00 carrot; peeled and grated 3.00 tablespoon brandy or cognac 0.67 cup dry red wine 1 salt and pepper to taste 3.00 sl bacon, diced 2.00 tablespoon olive oil 4.00 shallots; chopped 2.00 tomatoes; peeled & chopped 0.25 teaspoon marjoram,tarragon and basil *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 |
