Served as main course. Non-vegetarian dish.

Spanish

3 lb Chicken pieces

3 slices Bacon, diced

2 Tablespoon Butter

2 Tablespoon Olive Oil

1 Carrot, peeled and grated

4 Shallots, chopped

3 Tablespoon Brandy or Cognac

2 Tomatoes, peeled and chopped

2/3 cup Dry Red Wine

1/4 teaspoon Marjoram, Tarragon and Basil

1 Salt and 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.

Serves: 6

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