CHICKEN WITH ROSEMARY

1 3 to 4 pound chicken, cut-up 3 slices bacon, chopped 1 tablespoon butter 1 tablespoon olive oil salt and pepper to taste 1 or 2 cloves garlic, crushed ½ cup white wine ½ tablespoon dried rosemary or 1 tablespoon fresh rosemary 2 tablespoons tomato paste ½ cup 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 it 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, and add to the pan. Cover, and cook for about 30 minutes, or until chicken is tender. Serves 3 or 4.
Serving Ideas: I serve over homemade noodles and garnish with parsley. I also serve this over german spaetzle noodles which is quite good.
Comments: This is Mary’s favorite chicken dish next to my fried chicken. When cooking for two I use just two thighs and two drumsticks without adjusting the amount of the remaining ingredients. 2 tablespoons of tomato paste isn't even half of a can of tomato paste. So instead of canned tomato paste I use double concentrated tomato paste in a tube (looks like a toothpaste tube and is available in supermarkets). Since it is double concentrated only one tablespoon is required.