Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    broiler-fryer*
   3      slices        bacon -- diced
   2      tablespoons   butter
   2      tablespoons   olive oil
   1                    carrot -- peeled and grated
   4                    shallots -- chopped
   3      tablespoons   brandy or cognac
   2                    tomatoes -- peeled & chopped
     2/3  cup           dry red wine
     1/4  teaspoon      marjoram -- tarragon and basil
                        salt and pepper to taste

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.