1 (3 to 4 lb.) chicken, cut up
3 slices bacon, chopped
1 tbsp. butter
1 tbsp. olive oil
Salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 c. white wine
1/2 tbsp. dried rosemary or 1 tbsp. fresh 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.