Ingredients
1 oz slab bacon, cut into 1/2-
1 ; inch dice
1 tbsp peanut oil
1 chicken (3 to 3 1/2 lb.)
1 ; cut into 8 pieces, skin a
1 ; fat removed
1 salt and pepper to taste
4 large onions, thinly sliced
1 clove garlic, finely chopped
2 3/4 cup hard apple cider or sparkling dry a, pple cider
1/3 cup calvados or brandy
8 pitted prunes
1 bouquet garni
BOUQUET GARNI
6 sprigs parsley
4 sprigs fresh thyme or-
1/2 tsp dried thyme leaves
2 bay leaves
Directions
Tie bouquet garni together with kitchen string, or in a cheesecloth
bag. Preheat oven to 325F. 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 1/2 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 1/2 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.
Servings: 4 servings
Cider Chicken (Coq Au Cidre) Recipe brought to you by Recipe Ideas
Categories: Beverages; Chicken; Poultry
The History of Recipes
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We hope you enjoy this Cider Chicken (Coq Au Cidre) recipe.
