1 3/4 lb. chicken, cut up
3 slices bacon, chopped
1 tbsp. butter
1 tbsp. olive oil
Salt & pepper to taste
1-2 cloves garlic, crushed
1/2 c. white wine
1/2 tbsp. dried rosemary
2 tbsp. tomato paste
1/2 c. chicken broth

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 the chicken 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 chicken broth. Add to pan. Cover and cook for 30 minutes.