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Features for "Provencial Chicken"
Served as main course. Non-vegetarian dish.
Ingredients for "Provencial Chicken" (Click here for measurement conversion) 1 Broiler-Fryer
3 slices 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
Method for "Provencial Chicken"
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.
Comments
Serves: 6
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