| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry, Cyberealm, Mom’s best | 6 | Servings |
INGREDIENTS
| 3 | lb | Chicken pieces |
| 3 | sl | Bacon, diced |
| 2 | tb | Butter |
| 2 | tb | Olive oil |
| 1 | Carrot; peeled and grated | |
| 4 | Shallots; chopped | |
| 3 | tb | Brandy or cognac |
| 2 | Tomatoes; peeled & chopped | |
| 2/3 | c | Dry red wine |
| 1/4 | ts | Marjoram,tarragon and basil |
| Salt and pepper to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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