Amount
Ingredient
Preparation



3
pounds
chicken

cut in pieces



3
each
bacon slices

diced



2
tablespoons
butter





2
tablespoons
olive oil





1
each
carrot

peeled, grated



4
each
shallots

chopped



3
tablespoons
whey

or Cognac



2
each
tomatoes

peeled, chopped



2/3
cups
red wine

dry



1/4
teaspoon
marjoram leaves





1/4
teaspoon
tarragon





1/4
teaspoon
basil





1
x
salt

to taste



1
x
pepper

to taste

 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