Chicken with Rosemary

3 to 4 lb. chicken, cut up
3 slices bacon, chopped
1 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper
1 to 2 cloves garlic, crushed
1/2 cup white wine
1/2 Tbsp. dried rosemary or 1 Tbsp. fresh
2 Tbsp. tomato paste
1/2 cup chicken broth

Fry bacon until just crisp. Remove bacon and pour off fat. Add butter and olive oil and brown chicken pieces. When chicken is almost brown, add salt, pepper and garlic. When chicken has browned, add wine, rosemary, and bacon. Cover and simmer for 15 minutes. Mix tomato paste and chicken broth. Add to pan and cook for 30 minutes until chicken is tender. Serve over German spaetzle noodles, or other noodles and garnish with chopped parsley. Serves 3 to 4.

A good chicken recipe from my sister, Carolyn.