3 lbs. chicken
3 bacon slices, chopped
1 tbsp. butter
1 tbsp. olive oil
Salt and pepper
1 crushed garlic cloves
1/2 c. white wine
1/2 tbsp. crushed rosemary
2 tbsp. tomato paste
1/2 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 the salt, pepper and garlic to the pan when the chicken is almost browned. Then add the white wine and the rosemary. Add the bacon and cover, cooking for about 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.