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Rosemary ChickenItalian / Main Course

1 3-4 pound chicken, cut up
3 slices bacon, chopped
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
1 or 2 close garlic, crushed
1/2 cup white wine
1/2 tablespoon dried rosemary or 1 tablespoon fresh rosemary
2 tablespoons tomato paste
1/2 cup chicken broth

Fry the bacon until barely crisp, pour off fat, and remove the bacon. Add butter and olive oil to the pan, and brown the chicken pieces. Add salt, pepper, and garlic to the pan when the chicken is almost browned. When it is browned, add the white wine and rosemary to the pan. Add the bacon, cover, and cook for 15 minutes. Mix the tomato paste with the chicken broth, and add to the pan. Cover, and cook for about 30 minutes, or until the chicken is tender.

Other Information
Servings: 4 Difficulty: 4
Prep Time: 10 Cook Time: 55
Recipe Source: The Frugal Gourmet by Jeff Smith, page 141
Submitted By: RustyBrooks