Roasted Chicken w/ Prunes and Armagnac

Course Main Dishes

Ingredients in this Recipe

1 4 5 pound chicken (preferably organic)
1 cup chicken stock (plus more if necessary for gravy)
1 cup pitted prunes
2 tablespoons flour
2 tablespoons unsalted butter softened
20 medium shallots (about 3 cups)
3 4 slices hickory smoked bacon
extra virgin olive oil
fresh ground pepper
sea salt
½ cup + 1 tablespoon Armagnac or good Cognac
½ teaspoon dried tarragon

Recipe Preparation

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