Recipe - Cider Chicken

1 ounce Slab bacon, cut into 1/2"
Dice
1 tablespoon Peanut oil
3 pound Up to ..
3 One half pound Chicken, cut in 8 pieces,
Skin & fat removed
Salt & freshly ground black
Pepper to taste
4 lg Onions, thinly cut or sliced up
1 Clove garlic, finely chopped
2 Three fourths cup Hard apple cider *or*
2 Three fourths cup Sparkling dry apple cider
1/3 cup Brandy
8 Pitted prunes

BOUQUET GARNI
6 Sprigs parsley
4 Sprigs fresh thyme *or*
One half teaspoon Dried thyme leaves
2 Bay leaves

Preheat oven to 325 degrees. In a deep ovenproof skillet with a lid,
brown bacon over mediumhigh heat, about 3 minutes, and transfer to paper
towels to drain. Pour off any fat in the pan. Add One half 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 One half 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.