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  Cider Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 265
Ingredients:
1 oz Slab bacon, cut into 1/2"
Dice
1 tbsp 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 large Onions, thinly sliced
1 Clove garlic, finely chopped
2 3/4 cup Hard apple cider *or*
2 3/4 cup Sparkling dry apple cider
1/3 cup Brandy
8 Pitted prunes

MMMMMBOUQUET GARNI

6 Sprigs parsley
4 Sprigs fresh thyme *or*
1/2 tsp Dried thyme leaves
2 Bay leaves
Instructions:
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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