2 1/2 lb. chicken, cut into serving size pieces OR 1 lb. veal, cut into bite size cubes OR any chunk or stewing meat like lamb or beef
2 tbsp. flour
1/2 tsp. salt
A grind of fresh pepper
1/2 lb. bacon, cut into pieces
3 stalks celery, cut into pieces
2 sliced carrots
2 chopped cloves of garlic
1 lg. onion, chopped
1/4 c. cooking oil
1 c. hard cider
2 tbsp. parsley
2 sprigs chopped thyme
2 fresh sage leaves, chopped (can use dry on both)

Toss meat lightly in a mixture of the flour, salt and pepper. (Best done in a paper bag).

Put bacon, celery, carrots, garlic and onion in a heavy (or Dutch oven) skillet. Cook slowly over a low heat until the onions are soft, stirring frequently. Don't expect the bacon to crisp. Remove from heat and set aside.

Raise heat and in the same skillet add the cooking oil then the floured meat. Do not crowd in the pan. Turn the meat frequently until all sides are crisped. When the meat is browned, remove it and de-glaze the pan with 1/4 cup cider. Put the meat and vegetable-bacon mixture back in pan, add the rest of the cider and herbs. Cover and cook 1 hour either over a low flame or in a preheated 350 degree oven. This serves 4 people WELL.

NOTE: Serve it over new boiled potatoes with a salad of sliced tomatoes and red onion in vinaigrette.