Provencial Chicken Crockpot Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken pieces,
3 slice: Bacon, diced
2 tbsp: Butter,
2 tbsp: Olive oil,
1 each: Carrot, peeled and grated
4 each: Shallots, chopped
3 tbsp: Brandy or cognac,
2 each: Tomatoes, peeled & chopped
2/3 cup: Dry red wine,
1/4 tsp: Marjoram, tarragon and basil
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp