This recipe is a family favorite adapted from the Frugal Gourmet (Jeff Smith). Fresh rosemary is preferred, but you can use dried.
1 - 3 to 4 pound chicken, cut up
3 slices bacon, chopped
1 T butter
1 T olive oil
salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 C white wine (or chicken broth if preferred)
1/2 T dried rosemary or 1 T fresh rosemary
2 T tomato paste
1/2 C chicken broth
In a large skillet or dutch oven with a lid, 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 and pepper and garlic to the pan when the chicken is almost browned. When it is browned, ad 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 chicken is tender. If you don't overcook the sauce, serve both chicken and sauce over your favorite pasta.