Recipe for Provencial Chicken Crockpot 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 lb Chicken pieces
3 slc Bacon, diced
2 tbl Butter
2 tbl Olive oil
1 x Carrot, peeled and grated
4 x Shallots, chopped
3 tbl Brandy or cognac
2 x Tomatoes, peeled & chopped
2/3 cup Dry red wine
1/4 tsp Marjoram,tarragon and basil
Instructions:
Instructions: 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.

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