Best Cider Chicken

Name: Best Cider Chicken
Cook time: P1H
Total time: P2H
Yield: 14
Cuisine: Fusion
Ingredients: bacon; peanut oil; chicken; salt and black pepper; onions; garlic; apple cider; calvados (apple brandy); prunes; parsley leaves; thyme; bay leaves

Cider Chicken recipe

Yield

14 servings

Prep

25 min

Cook

1 hrs

Ready

2 hrs

Ingredients

Amount	Measure	Ingredient	Features
1	ounce	bacon slab, cut into 1/2 inch dice
1	tablespoon	peanut oil
3 ½	pounds	chicken 1 whole chicken, cut into 8 pieces, skin and fat removed
		salt and black pepper to taste	*
4	large	onions thinly sliced
1	clove	garlic finely chopped
2 ¾	cups	apple cider hard, or sparkling dry apple cider	*
⅓	cup	calvados (apple brandy) or brandy	*
8		prunes pitted	*
Bouquet garni
6	sprigs	parsley leaves
4	sprigs	thyme fresh, or 1/2 ts dried thyme leaves	*
2		bay leaves	*

Ingredients

Amount	Measure	Ingredient	Features
28.9	ml/g	bacon slab, cut into 1/2 inch dice
15	ml	peanut oil
1	each	chicken 1 whole chicken, cut into 8 pieces, skin and fat removed
1	x	salt and black pepper to taste	*
4	large	onions thinly sliced
1	clove	garlic finely chopped
651	ml	apple cider hard, or sparkling dry apple cider	*
79	ml	calvados (apple brandy) or brandy	*
8	each	prunes pitted	*

Bouquet garni
6	Sprigs	parsley leaves
4	Sprigs	thyme fresh, or 1/2 ts dried thyme leaves	*
2	each	bay leaves	*

Directions

Tie bouquet garni together with kitchen string, or in a cheesecloth bag. Preheat oven to 325℉ (160℃).

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 ½ 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 ½ 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.