Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Slab bacon, cut into 1/2"
Dice
1 tb Peanut oil
3 lb Up to ..
3 1/2 lb Chicken, cut in 8 pieces,
Skin fat removed
Salt freshly ground black
Pepper to taste
4 lg Onions, thinly sliced
1 Clove garlic, finely chopped
2 3/4 c Hard apple cider *or*
2 3/4 c Sparkling dry apple cider
1/3 c Brandy
8 Pitted prunes

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

Preheat oven to 325 degrees. 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 T 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 T 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 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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