Ingredients 3 pound chicken, cut in pieces 3 each bacon slices, diced 2 tablespoon butter 2 tablespoon olive oil 1 each carrot, peeled, grated 4 each shallots, chopped 3 tablespoon brandy or cognac 2 each tomatoes, peeled, chopped 2/3 cup red wine, dry 1/4 teaspoon marjoram 1/4 teaspoon tarragon 1/4 teaspoon basil 1 salt, to taste 1 pepper, to taste Directions: 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.