Modified from Rachael Ray's "Week in a Day"
Oil
8 ounces bacon, cooked and diced [she cooked this in the bottom of the pot first, then pulled it to add back in later...I did that, but I am terrible at pan cooking bacon, so I plan on microwaving it next time and then adding it when listed....while that means you don't get the bacon grease (mine collects for me as I have a really cool bacon microwave cooker, so I could add it in if I really wanted), I don't think I'll miss it...I'll put in a little more oil if necessary.]
8 to 10 pieces chicken, chunked [okay, she mixed dark and white...I don't like dark meat, so I used three breast halves and chunked them]
salt and pepper
2 onions, diced [she did huge wedges...that isn't for eating them, so I diced it]
4 carrots, peeled, sliced on an angle 1/2-inch thick [or whatever...]
2 tsp thyme [she used fresh]
2 to 3 bay leaves [she used fresh, I used dry, I only used 2]
3 tablespoons flour
2 cups cloudy apple cider
1/3 cup dark amber maple syrup [she says you can use honey if you want...I had this, so I used it]
1/4 cup apple cider vinegar
1 to 2 cups chicken stock [I used bouillion cubes and hot water]
1 pound small Yukon gold potatoes, diced
2 Golden Delicious apples, cored, peeled and chunked
Heat oil in a medium dutch oven. She did the bacon, first, I'll microwave it, so I will start with the chicken in the future.
Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal.
Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken. The suace is more of a sweet brine - not really a broth you'd want to eat. It does make good chicken though!
Serves 8 [she said 4....yeah, right...4 summa wrestlers...]