1 oz Slab bacon, cut into 1/2"
Dice
1 tb Peanut oil
3 lb Up to ..
3 1/2 lb Chicken, cut in 8 pieces,
Skin & fat removed
Salt & freshly ground black
Pepper to taste
4 lg Onions, thinly sliced
1    Clove garlic, finely chopped
2 3/4 c  Hard apple cider *or*
2 3/4 c  Sparkling dry apple cider
1/3 c  Brandy
8    Pitted prunes

-BOUQUET GARNI-
6 Sprigs parsley
4 Sprigs fresh thyme *or*
1/2 ts Dried thyme leaves
2 Bay leaves

Preheat oven to 325 degrees. 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 T 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 T 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 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.