Ben and I couldn't find rabbit on our trip to Oklahoma for this recipe in Chef Folse's amazing game cookbook . So we used chicken thighs. We also used Fuyu persimmons instead of American because we had them and unripe native persimmons can be brutal. It turns out you can ripen them quickly in a vacuum bag per McGee's "Keys to Good Cooking" so we'll have to give that a try.

5 pounds chicken thighs
2 cups white wine
2 bay leaves
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp Louisiana Hot Sauce
20 crushed black peppercorns
3 cloves garlic minced

Mix all of it together and put into a bowl so the chicken is covered. Let sit 6-8 hours. Remove chicken and pat dry.

2 cups white flour
2 tbsp ground mixed peppercorns (added to flour)
2 tbsp olive oil

Dredge chicken in flour mixture and brown both sides in a Dutch oven. When done, pour off grease, return chicken and the marinade from above to the pot and then add:

1 chopped onion
3 cups persimmons cut into wedges (about 6)
1/2 cup chopped carrots
1 tbsp dark brown sugar
Up to 1 quart of Chicken stock

Add these and enough chicken stock to cover. Bring to a boil and transfer to a 300 F oven for 2 hours. Remove the chicken and about half the persimmons to a warm platter.  Blend the remainder (I love my stick mixer) until smooth and boil until reduced to 50%.  Add cornstarch blended in cold water to adjust thickness. Serve over noodles with fresh steamed asparagus on the side.