Ingredients:
1 broiler-fryer*
2 tbsp butter
1 carrot, peeled and grated
3 tbsp brandy or cognac
2/3 cup dry red wine
1 salt and pepper to taste
3 sl bacon, diced
2 tbsp olive oil
4 shallots, chopped
2 tomatoes, peeled & chopped
1/4 tsp marjoram,tarragon and basil
Instructions:
*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
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Provencial Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
