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