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1
Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat.
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2
Add the bacon to the hot pan, brown it and then remove with a slotted spoon.
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3
Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate.
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4
Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper.
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5
Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened.
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6
Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition.
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7
Slide in the potatoes, and apples, and sprinkle the bacon over the top.
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8
Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken.
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9
Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so.
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10
Cool completely, and store for a make-ahead meal.
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11
Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through.
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12
Once hot, serve immediately.
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13
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.
