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Ingredientes
- 1 ounce Slab bacon, cut into 1/2" Dice
- 1 Tbsp. Peanut oil
- 3 lb Up to ..
- 3 1/2 lb Chicken, cut in 8 pcs, Skin & fat removed Salt & freshly grnd black Pepper to taste
- 4 lrg Onions, thinly sliced
- 1 x Clove garlic, finely minced
- 2 3/4 c. Hard apple cider *or possibly*
- 2 3/4 c. Sparkling dry apple cider
- 1/3 c. Brandy
- 8 x Pitted prunes
- 6 sprg parsley
- 4 sprg fresh thyme *or possibly*
- 1/2 tsp Dry thyme leaves
- 2 x Bay leaves
Direcciones
- Preheat oven to 325 degrees. In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 min, and transfer to paper towels to drain. Pour off any fat in the pan. Add in 1/2 Tablespoons of the peanut oil to the pan and brown chicken over high heat, about 3 min per side.
- Transfer the chicken to a plate, season with salt and pepper and set aside.
- Add in the remaining 1/2 Tablespoons oil to the pan, reduce heat to low and add in onions. Cook stirring occasionally, till the onions are very tender and golden brown, about 25 min. Stir in garlic and cook for 1 minute. Pour in cider and brandy and bring to a boil. Add in prunes, bouquet garni and the reserved bacon and chicken. Cover and bake till the chicken is very tender and no longer pink inside, 45 min to 1 hour. Remove the bouquet garni.
- Taste and adjust seasonings before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 621g | |
| Recipe makes 4 servings | |
| Calories 830 | |
| Calories from Fat 401 | 48% |
| Total Fat 44.52g | 56% |
| Saturated Fat 12.32g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 205mg | 9% |
| Potassium 1044mg | 30% |
| Total Carbs 43.47g | 12% |
| Dietary Fiber 4.3g | 14% |
| Sugars 28.48g | 19% |
| Protein 52.52g | 84% |
