Cider Chicken

Name: Cider Chicken
Ingredients: 1 oz bacon cut into 1/2 inch dice; 1 tablespoon peanut oil; 3-3 1/2 pounds chicken cut in 8 pieces, skin and fat removed; 1 x salt and black pepper to taste; 4 large onions thinly sliced; 1 clove garlic finely chopped; 2 3/4 cups apple cider hard, or 2 3/4 c sparkling dry apple cider; 13 cup brandy; 8 each prunes pitted; 6 Sprigs parsley leaves; 4 Sprigs thyme fresh, or 1/2 t dried thyme leaves; 2 each bay leaves

12 ingredients

13 steps

Ingredients

1 oz bacon cut into 1/2 inch dice
1 tablespoon peanut oil
3-3 1/2 pounds chicken cut in 8 pieces, skin and fat removed
1 x salt and black pepper to taste
4 large onions thinly sliced
1 clove garlic finely chopped
2 3/4 cups apple cider hard, or 2 3/4 c sparkling dry apple cider
13 cup brandy
8 each prunes pitted
6 Sprigs parsley leaves
4 Sprigs thyme fresh, or 1/2 t dried thyme leaves
2 each bay leaves

Directions

1

Preheat oven to 325F (160C).
2

In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels to drain.
3

Pour off any fat in the pan.
4

Add 1/2 tablespoon of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side.
5

Transfer the chicken to a plate, season with salt and pepper and set aside.
6

Add the remaining 1/2 tablespoon oil to the pan, reduce heat to low and add onions.
7

Cook stirring occasionally, until the onions are very tender and golden, about 25 minutes.
8

Stir in garlic and cook for 1 minute.
9

Pour in cider and brandy and bring to a boil.
10

Add prunes, bouquet garni and the reserved bacon and chicken.
11

Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour.
12

Remove the bouquet garni.
13

Taste and adjust seasonings before serving.