CHICKEN WITH CIDER AND PEARS

Serves: 6

3 lb (1.4 kg) chicken thighs or legs (or mixed), skin removed, bone-in

2 thick slices of bacon, cut into chunks

1 tbsp (15 mL) of butter

1 large onion, sliced

4 cloves garlic, smashed

2 tsp (10 mL) dried tarragon

1 1/2 cup (375 mL) hard apple cider (or 3/4 cup/180 mL regular cider and 3/4 cup/180 mL dry white wine)

3 large pears, cut into wedges 1 bay leaf

1/4-1/2 cup (60-125 mL) chicken broth, if needed

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) pepper

1. Set the chicken on a plate and dry gently with paper towels and lightly season with salt and pepper. In a heavy oven-safe pan or Dutch oven, cook the bacon over medium heat until it starts to crisp, about 5 minutes.

2. Remove the bacon and set aside on a plate, leaving the fat in the pan. Brown the chicken on all sides over medium high heat until all sides are golden, about 10 minutes.

3. Add the onions and butter to the pan, and cook, stirring until onions begin to soften, about 3 minutes. Add the garlic and tarragon and cook until fragrant, stirring, about 1 more minute.

4. Turn the heat up a little to medium high and deglaze the pan with the hard cider (or regular cider and wine) and allow the liquid to bubble up.

5. Add the bacon, pears, bay leaf and enough broth to cover the chicken about halfway. Bring to a simmer on the stovetop, then cover tightly and cook in the oven until the meat is tender, about 30 more minutes.

6. Serve from the pan or, if desired, remove the chicken and pears to a serving platter, and then simmer the liquid stovetop for 5 minutes to reduce into a richer sauce to spoon on top.