Every now and then, I am reminded anew of how deeply azure the sky seems on autumn mornings stirred by the wind, blue enough to stir emotions.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived with invigorating mornings, crystalline blue skies, and the anticipation of cool nights. It’s a brief season, and each day deserves appreciation. It’s a delight to prepare meals suited for the season – comforting and robust – encompassing stews and soups, roasts and desserts, root vegetables accompanied by earthy herbs like thyme, tarragon, and rosemary.
This casserole is indulgent and satisfying; ideal for the season, particularly after spending time outdoors. When preparing it, seek cider crafted from fresh apple juice instead of concentrate, and opt for a dry rather than a sweet variety. We enjoy sipping cider in the summer, and the offering from Barossa Cider Co. is among our top choices. It complements this dish wonderfully. Serve alongside creamy mashed potatoes and steamed green beans, along with some crusty bread to soak up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 rashers smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely chopped
- 4-5 sprigs of thyme, plus more for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat the oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Brown the chicken pieces thoroughly until they are golden. Take them out of the pan and set aside. Toss the onion, garlic, bacon, and thyme into the pan, sautéing until the onion softens, taking care not to over-brown the garlic. Increase the heat to high. Add the cider and let it cook for a few minutes before mixing in the Dijon mustard. Use a wooden spoon to stir and release any tasty bits that have stuck to the bottom of the pan. Take it off the heat. Pour the sauce into the bottom of a medium-sized casserole dish. Arrange the chicken pieces in a single layer and drizzle some of the sauce over them. Season generously with salt and freshly cracked black pepper. Tightly cover with foil and bake in the oven for 35-40 minutes. Remove the foil, add a bit more sauce over the chicken, and return to the oven for another 10 minutes. Discard the cooked thyme before serving and sprinkle with an extra tablespoon of fresh thyme leaves, along with another good grind of black pepper.
**Oven-Baked Chicken with Apple Cider and Smoked Bacon Sauce: A Delectable Dish Inspired by Autumn**
As the air becomes brisk and foliage starts to tumble, comfort food takes precedence in kitchens nationwide. A dish that quintessentially embodies the spirit of autumn is Oven-Baked Chicken with Apple Cider and Smoked Bacon Sauce. This savory and faintly sweet meal unites the hearty essence of baked chicken with the zesty allure of apple cider and the smoky richness of bacon, resulting in a dish that is both fulfilling and seasonally fitting.
In this article, we will delve into the ingredients, cooking method, and culinary advice to guide you in mastering this dish, along with recommendations for side accompaniments and variations.
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### Why Apple Cider and Bacon?
Apple cider stands as a hallmark of the fall season, delivering a natural sweetness and tang that enhances the savory notes of poultry. When reduced into a sauce, it transforms into a rich, syrupy glaze that elevates the dish’s flavor profile. Conversely, smoked bacon introduces a bold, umami taste that counterbalances the cider’s sweetness and enriches the sauce’s complexity.
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### Ingredients
**For the Chicken:**
– 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
– Salt and freshly cracked black pepper
– 1 tablespoon olive oil
– 1 teaspoon dried thyme or 1 tablespoon fresh thyme
– 1 teaspoon garlic powder (optional)
**For the Apple Cider and Smoked Bacon Sauce:**
– 4 slices of smoked bacon, chopped
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 cup apple cider (not apple cider vinegar)
– 1/2 cup chicken broth
– 1 tablespoon Dijon mustard
– 1 teaspoon fresh rosemary, chopped (optional)
– 1 tablespoon butter (for finishing)
– Salt and pepper to taste
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### Preparation Steps
**1. Preheat and Prepare the Chicken:**
Begin by setting your oven to 400°F (200°C). Use paper towels to dry the chicken thoroughly and season generously with salt, pepper, thyme, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken with the skin side down for 3–4 minutes until it achieves a golden hue. Flip and cook the other side for an additional 2 minutes. Remove the chicken and set aside.
**2. Make the Sauce Base:**
In the same skillet, introduce the chopped bacon and cook it until crispy. If needed, remove excess fat while retaining about 1 tablespoon in the pan. Incorporate the diced onion and sauté until translucent, approximately 3–4 minutes. Add the minced garlic and cook for an extra 30 seconds.
**3. Deglaze and Simmer:**
Introduce the apple cider and chicken broth, scraping up any browned elements from the skillet bottom. Mix in the Dijon mustard and rosemary. Allow the mixture to simmer and reduce slightly, about 5–7 minutes.
**4. Bake the Chicken:**
Reintroduce the seared chicken to the skillet, ensuring the skin side is up. Spoon some of the sauce over the top. Shift the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
**5. Finish the Sauce:**
Set the chicken aside to rest after removing it from the oven. Place the skillet back on the stovetop over low heat. Stir in the butter to enrich the sauce, adjusting the seasoning with salt and pepper as necessary.
**6. Serve:**
Position the chicken on plates and generously drizzle the apple cider and bacon sauce over the top. Garnish with fresh herbs as desired.
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### Serving Suggestions
This dish pairs delightfully with:
– **Mashed potatoes** or **roasted root vegetables** to absorb the flavorful sauce
– **Steamed green beans** or **Brussels sprouts** for a vibrant, fresh contrast
– **Buttered egg noodles** or **wild rice** as a hearty base
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### Variations and Tips
– **Boneless Chicken Option:** You may utilize boneless, skinless chicken thighs or breasts, but reduce the baking duration to prevent overcooking.
– **Add Apples:** For additional sweetness and texture, incorporate thinly sliced apples into the sauce before baking.
– **Make It Creamy:** Stir in a splash of heavy cream at the end for a richer, creamier sauce.
– **Vegetarian Twist:** Replace chicken with roasted cauliflower steaks and opt for plant-based bacon for a vegetarian alternative.
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### Final Thoughts
Oven-Baked Chicken with Apple Cider and Smoked Bacon Sauce is a dish that brings warmth and comfort to the dinner table. Its blend of sweet, savory, and smoky flavors makes it an exceptional option for fall gatherings or cozy weeknight meals. With straightforward ingredients and a simple preparation process, it’s a recipe likely to become a seasonal favorite.