Roasted Chicken W/ Prunes And Armagnac

By Food52
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1 4-5 pound chicken (preferably organic)

1 cup pitted prunes

½ cup + 1 tablespoon Armagnac or good Cognac

extra virgin olive oil

sea salt

fresh ground pepper

20 medium shallots (about 3 cups)

1 cup chicken stock (plus more if necessary for gravy)

3-4 slices hickory smoked bacon

2 tablespoons unsalted butter - softened

2 tablespoons flour

½ teaspoon dried tarragon

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