Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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.

Per serving: Calories: 515; fat: 14g; sodium: 165mg; cholesterol:
109mg.

Eating Well magazine
Submitted By NANCY VAINE On 11-10-94

Browse by categories