This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Provencial Chicken Crockpot

x

Ingredients
3
pound
chicken, cut in pieces
3
each
bacon slices, diced
2
tablespoon
butter
2
tablespoon
olive oil
1
each
carrot, peeled, grated
4
each
shallots, chopped
3
tablespoon
brandy or cognac
2
each
tomatoes, peeled, chopped
2/3
cup
red wine, dry
1/4
teaspoon
marjoram
1/4
teaspoon
tarragon
1/4
teaspoon
basil
1

salt, to taste
1

pepper, to taste

Directions:
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.

Relevant Articles

Menu