| 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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