Every now and then, I am reminded anew of how vividly blue the sky seems on wind-touched autumn mornings, blue enough to touch the heart deeply.
Sanober Khan
The climate has shifted where I reside, and autumn has swiftly arrived with brisk mornings, clear blue skies, and the anticipation of cool nights. It’s a fleeting season, and each day deserves to be treasured. It’s a delight to prepare meals for the season – comforting and nourishing – including stews and soups, roasts and desserts, root vegetables infused with earthy herbs like thyme, tarragon, and rosemary.
This casserole is indulgent and satisfying; ideal for the season, especially following a day outdoors. When preparing it, aim to find cider produced from fresh apple juice rather than concentrate, and seek a dry version instead of sweet. We enjoy cider during the summer, and the brew from Barossa Cider Co. is among our top choices. It complements this dish perfectly. Serve alongside creamy mashed potatoes and steamed green beans, and crusty bread to soak up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 strips smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely diced
- 4-5 sprigs of thyme, plus extra 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 all over until golden. Remove from the pan and set aside. In the pan, add the onion, garlic, bacon, and thyme, sautéing until the onion softens. Be cautious not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a few minutes before incorporating the Dijon mustard. Stir and scrape up any flavorful bits stuck to the pan with a wooden spoon. Remove from heat. Pour the sauce into the bottom of a medium casserole dish. Arrange the chicken pieces in a single layer and ladle some of the sauce on top. Season generously with salt and freshly cracked black pepper. Cover tightly with foil and bake for 35-40 minutes. Remove the foil, spoon 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 about a tablespoon of fresh thyme leaves and an additional generous sprinkle of black pepper.
**Baked Chicken with Cider and Smoky Bacon Sauce: A Culinary Treat**
Baked chicken stands out as a versatile and cherished meal, known for its ability to take on flavors while retaining a juicy, tender texture. When combined with a cider and smoky bacon sauce, this traditional dish is transformed into a gourmet experience, presenting a blend of flavors that is both comforting and refined. This article delves into the ingredients, preparation, and culinary methods for crafting this delectable dish.
**Ingredients:**
For baked chicken with cider and smoky bacon sauce, gather the following ingredients:
– 4 pieces of bone-in, skin-on chicken thighs
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 4 slices of smoky bacon, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken stock
– 1 tablespoon Dijon mustard
– 1 teaspoon fresh thyme leaves
– 1 tablespoon butter
– Fresh parsley, chopped, for garnish
**Preparation:**
1. **Preheat the Oven:** Begin by preheating your oven to 375°F (190°C). This helps ensure the chicken cooks uniformly and develops a golden, crispy exterior.
2. **Season the Chicken:** Use paper towels to pat the chicken thighs dry, removing any excess moisture. Generously season both sides with salt and freshly ground black pepper.
3. **Sear the Chicken:** In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy, roughly 5-7 minutes. Flip the chicken and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
4. **Cook the Bacon:** In the same skillet, add the chopped smoky bacon and cook until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the rendered fat in the skillet.
5. **Sauté the Aromatics:** Introduce the chopped onion to the skillet, sautéing until it turns translucent, around 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
6. **Deglaze with Cider:** Pour the apple cider into the skillet, using a wooden spoon to scrape any browned bits from the bottom. This deglazing contributes to the flavor profile of the sauce.
7. **Create the Sauce:** Incorporate the chicken stock, Dijon mustard, and fresh thyme leaves into the skillet. Stir to mix and bring the concoction to a simmer.
8. **Bake the Chicken:** Return the seared chicken thighs to the skillet, skin-side up. Move the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
9. **Finish the Sauce:** After cooking, take the chicken out of the skillet and let it rest. Place the skillet back on the stovetop over medium heat. Stir in the butter to enrich the sauce and add the crispy bacon back into the mixture.
10. **Serve:** Arrange the baked chicken on a serving platter, drenching it with the cider and smoky bacon sauce. Garnish with freshly chopped parsley for an added burst of color and freshness.
**Conclusion:**
Baked chicken with cider and smoky bacon sauce beautifully merges the down-to-earth comfort of home cooking with the sophistication of gourmet dining. The apple cider infuses a hint of sweetness, while the smoky bacon adds a rich, savory depth. This dish is ideal for a snug family gathering or a remarkable meal for friends. Pair it with roasted veggies or creamy mashed potatoes to complete the meal. Savor the delightful fusion of flavors and the fulfillment of a lovingly prepared dish.