3-4 lb. chicken, cut up (or your favorite parts)
3 slices bacon, cooked & crumbled
1 tbsp. butter
1 tbsp. olive oil
Salt & pepper
2 cloves garlic, crushed
1/2 c. white wine
1 tbsp. fresh rosemary
2 tbsp. tomato paste
3/4 c. chicken broth

Using a large skillet, heat oil and butter. Brown chicken. Add salt, pepper and garlic. When chicken is almost brown. Add wine and rosemary and bacon. Cover and simmer 15 minutes. Mix tomato paste with chicken broth. Stir into skillet.

Cover and simmer 30 minutes. Turn chicken once, halfway through cooking. Serve with rice pilaf and a vegetable.