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1
Marinate chicken pieces overnight.
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2
Cook peeled pearl onions in 2 tablespoon butter and sugar plus 4 tablespoon water.
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3
Simmer until almost dry then shake the pan often to caramelize evenly.
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4
Soak prunes in Madeira overnight.
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5
Cook bacon until golden brown.
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6
Drain in paper towels.
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7
Discard fat.
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8
Cook chopped onions in 2 tablespoon butter until soft.
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9
Add garlic, cook 1 minute and turn off heat.
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10
Brown chicken pieces in 2 tablespoon oil in skillet where bacon was cooked, place legs and thighs first, transferring pieces to pan with onions as they brown.
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11
Season with salt and herbs.
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12
Turn heat on and add 1 cup broth, wine from marinade, red wine and Madeira where prunes have soaked.
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13
Simmer legs and thighs 15 minutes while you brown the rest of the chicken.
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14
Transfer browned pieces to the pot with the legs and thighs.
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15
Simmer all for 45 minutes longer.
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16
Transfer chicken pieces to an ovenproof dish and keep it in warm oven 200 degree while you finish the sauce, strain sauce.
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17
Make a roux with the butter and flour.
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18
Stir in sauce, 1 tablespoon Port or Madeira.
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19
Add prunes and pearl onions, boil 1 minute.
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20
Pour over chicken.
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21
Sprinkle bacon on top.
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22
Serve at once.
