By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 1 oz
- bacon, cut into 1/2" and diced
- 1 Tbsp
- peanut oil
- 3 lb
- chicken, skin and fat removed, cut in 8 pieces
- "just a pinch" of salt
- "just a pinch" of pepper
- 4 large
- onions, thinly sliced
- garlic clove, finely chopped
- 3/4 c
- apple cider, hard
- 1/3 c
- prunes, pitted
- parsley sprigs
- fresh sprigs of thyme
- bay leaves
1Preheat oven to 325 degrees.
2In 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.
3Add 1/2 tablespoon of the peanut oil to the pan and brown chicken over high heat, about 3 minutes per side.
4Transfer the chicken to a plate, season with salt and pepper and set aside.
5Add the remaining 1/2 tablespoon 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.
6Stir in garlic and cook for 1 minute.
7Pour in cider and brandy and bring to a boil. Add prunes, bouquet garni and the reserved bacon and chicken.
8Cover and bake until the chicken is very tender and no longer pink inside, 45 minutes to 1 hour.
9Remove the bouquet garni. Taste and adjust seasonings before serving.
10VARIATION: 2 3/4 cups sparkling dry apple cider may be substituted for 2 3/4 cups hard apple cider.