Title: Provencial Chicken Crockpot
Categories: Poultry, Cyberealm, Mom's best
Yield: 6 Servings

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

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