See below ingredients and instructions of the recipe
2 tb Butter
1 Carrot; peeled and grated
3 tb Brandy or cognac
2/3 c Dry red wine
Salt and pepper to taste
3 Sl Bacon, diced
2 tb Olive oil
4 Shallots; chopped
2 Tomatoes; peeled chopped
1/4 ts Marjoram,tarragon and basil
*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. Rice pilaff or rissoto makes a good side
dish. SOURCE: Extra Special Crockery Pot Recipes