Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Slab bacon; cut into 1/2-
;inch dice
1 tb Peanut oil
1 Chicken (3 to 3 1/2 lb.);
;cut into 8 pieces, skin and
;fat removed
Salt and pepper to taste
4 lg Onions; thinly sliced
1 Clove garlic; finely chopped
2 3/4 c Hard apple cider or
-sparkling dry apple cider
1/3 c Calvados or brandy
8 Pitted prunes
1 Bouquet garni

-----------------------BOUQUET GARNI----------------------------
6 Sprigs parsley
4 Sprigs fresh thyme
-OR-
1/2 ts Dried thyme leaves
2 Bay leaves

Tie bouquet garni together with kitchen string, or in a cheesecloth
bag. Preheat oven to 325F. 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. of
the 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.

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