Chicken with Rosemary |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 cloves 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 | ||
| 1 | Fry the bacon until barely crisp, pour off the fat, and remove the bacon. Add the 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. |