| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casseroles, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Slab bacon; cut in 1/2' dice |
| 1 |
tb |
Peanut oil |
| 3 1/2 |
lb |
Chicken; skin & fat removed, cut in 8 pieces |
|
|
Salt and freshly ground black pepper; to taste |
| 4 |
lg |
Onions; thinly sliced |
| 1 |
|
Clove garlic; finely chopped |
| 2 3/4 |
c |
Sparkling dry apple cider; (1 lb. 5 oz.) |
| 1/3 |
c |
Calvados or brandy; (1 lb. 5 oz.) |
| 8 |
|
Prunes; pitted |
| 1 |
|
Bouquet garni*** |
| 6 |
|
Sprigs parsley |
| 4 |
|
Sprigs fresh thyme; OR |
| 1/2 |
ts |
Dried thyme leaves |
| 2 |
|
Bay leaves |
INSTRUCTIONS
BOUQUET GARNI
To make Bouquet Garni: Tie together with kitchen string or put in a
cheesecloth bag.
Preheat oven to 325°F. 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 tablespoon 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 tablespoon oil to the pan, reduce heat to low and add
onions. Cook, stirring ocasionally, 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.
NOTES : Brittany, like Normancy to the north, produces a great deal of ci=
der for local consumption. It was an old Breton tradition to serve COQ A=
U CIDRE to friends and workers after framing a new home.
Recipe by: Eating Well (Oct. 1994) page 65
Posted to recipelu-digest by Nesb2@aol.com on Feb 6, 1998
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