1 (3 to 4 lb.) chicken, cut-up
3 slices bacon, chopped
1 tbsp. butter
1 tbsp. olive oil
Salt & pepper to taste
1 to 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 bacon until barely crisp, pour off 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 chicken is almost browned. When it is browned, add the white wine and rosemary to the pan. Add bacon, cover and cook for 15 minutes. Mix tomato paste and chicken broth together, add to pan. Cover and cook for about 30 minutes or until chicken is tender. Serves 3 to 4.