Provencal Chicken

Course : Chicken
Serves: 6
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1 medium broiler-fryer*
3 Slices bacon -- diced
2 Tablespoons butter
2 Tablespoons olive oil
1 medium carrot -- peeled and grated
4 small shallots -- chopped
3 Tablespoons brandy or cognac
2 medium tomatoes -- peeled and chopped
2/3 cup dry red wine
1/4 teaspoon marjoram -- tarragon and basil
1 teaspoon salt and pepper to taste

Preparation / 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.

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