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Cider chicken (coq au cidre)

Yield: 4 Servings

Ingredients:

• 1 oz Slab bacon; cut into 1/2- ;inch dice
• 1 tb Peanut oil
• 1 Chicken (3 to 3 1/2 lb.);

Instructions:

;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 MMMMM-----------------------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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