Provencial Chicken C/P

• 1 each broiler fryers
• 3 slices bacon diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 each carrots grated
• 4 each shallots chopped
• 3 tablespoons brandy or cognac
• 2 each tomatoes chopped
• 23 cup red wine dry
• 1/4 teaspoon marjoram
• 1 x tarragon leaves to taste
• 1 x basil to taste
• 1 x salt and black pepper to taste

1. *About 3 to 3 1/2 lbs, cut in pieces.
2. SERVE WITH RICE OR RISSOTO AS A SIDE DISH Wash chicken pieces.
3. Pat dry with paper towels.
4. Using a large frying pan, brown bacon until crisp.
5. Remove from pan.
6. Pour off drippings.
7. Add butter and oil to frying pan.
8. Sautecarrot and shallots until limp.
9. Push to sides of pan.
10. Add chicken pieces and saute until brown.
11. Pour in brandy and ignite.
12. When flames die, transfer chicken and vegetables to crokery pot.
13. Add tomatoes, wine, herbs, bacon, salt and pepper.
14. Cover.
15. Cook on LOW 8 hours.
16. Remove cover.
17. Skim off fat.
18. Cook juices down until reduced by half.
19. Makes 6 servings.
20. NOTE: This country-style chicken entree interwines the influence of Spanish, French and Italian cuisines.
21. Rice pilaff or rissoto makes a good side dish

fryers, bacon, butter, olive oil, carrots, shallots, brandy, tomatoes, red wine, marjoram, tarragon, basil, salt

Taken from recipeland.com/recipe/v/provencial-chicken-c-p-44162 (may not work)