Provencial Chicken C/p

1 broiler-fryer*

3 sl bacon -- diced

2 tablespoons butter

2 tablespoons olive oil

1 carrot -- peel/grate

4 shallots -- chopped

3 tablespoons brandy or cognac

2 tomatoes -- peel/chop

2/3 cup dry red wine

1/4 teaspoon marjoram

tarragon -- to taste basil -- to taste salt and pepper -- to taste

*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. pilaff or rissoto makes a good side dish. SOURCE: Extra Special Crockery Pot Recipes