1 oz Slab bacon; in 1/2" dice
1 tb Peanut oil
3 1/2 lb Chicken; in 8 pieces,
- skin and fat removed
Salt & pepper
4 lg Onions; thin sliced
1 cl Garlic; fine chopped
2 3/4 c Hard or sparkling dry apple
- cider
1/3 c Calvados or brandy
8 Prunes; pitted
Tie bouquet garni together with kitchen string, or in a cheesecloth
bag.
Preheat oven to 325 F/160 C.
In a deep ovenproof skillet with a lid, brown bacon over
medium-high heat, about 3 minutes, and transfer to paper towels to
drain. Pour off any fat in the pan. Add 1/2 tb peanut oil to the
pan and brown chicken over high heat, about 3 minutes per side.
Transfer the chicken to a plate, season with salt and pepper and
set aside.
Add the remaining 1/2 tb oil to the pan, reduce heat to low and add
onions. Cook, stirring occasionally, until the onions are very
tender and golden, about 25 minutes. Stir in garlic and cook for
1 minute.
Pour in cider and calvados or brandy and bring to a boil. Add
prunes, bouquet garni, and the reserved bacon and chicken. Cover
and bake until the chicken is very tender and no longer pink
inside, 45 minutes to 1 hour. Remove the bouquet garni. Taste and
adjust seasonings before serving.
