Ingredients Jump to Instructions ↓

  1. 1 broiler-fryer*

  2. 3 Slices bacon -- diced

  3. 2 Tablespoons butter

  4. 2 Tablespoons olive oil

  5. 1 carrot -- peeled and grated

  6. 4 shallots -- chopped

  7. 3 Tablespoons brandy or cognac

  8. 2 tomatoes -- peeled & chopped

  9. 2/3 cup dry red wine

  10. 1/4 teaspoon marjoram -- tarragon and basil salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation : *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.


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