From time to time, I am reminded once more of how strikingly blue the sky can be on autumn mornings stirred by the wind, a shade so vivid it could touch the heart.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived, bringing with it sharp mornings, bright blue skies, and the assurance of cool evenings. It’s a fleeting time, and each day is to be treasured. There’s great pleasure in preparing seasonal dishes—hearty and warming—like soups and stews, roasts and desserts, paired with root vegetables and rustic herbs such as thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, especially after a day spent outdoors. When you prepare it, try to find cider crafted from fresh apple juice, rather than concentrate, and opt for a dry type instead of sweet. We enjoy cider during the summer, and the Barossa Cider Co. brew is among our favorites. It’s ideal for this recipe. Pair it with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 slices of smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely chopped
- 4-5 sprigs of thyme, plus additional 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 pour in the olive oil. Add the chicken and brown the pieces thoroughly until they are golden. Remove from the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan and sauté until the onion becomes tender. Be cautious not to scorch the garlic. Increase the heat to high. Pour in the cider and allow it to cook for a few minutes before incorporating the Dijon mustard. Use a wooden spoon to stir and scrape any delicious browned bits stuck to the pan’s bottom. Remove from heat. Pour the sauce into the bottom of a medium-sized casserole dish. Arrange the chicken pieces in a single layer and spoon some sauce over them. Season generously with salt and freshly ground black pepper. tightly cover with foil and bake for 35-40 minutes. Remove the foil, drizzle some additional sauce over the chicken, and bake for another 10 minutes. Discard the cooked thyme before serving, and sprinkle about a tablespoon of fresh thyme leaves and another generous grinding of black pepper on top.
**Baked Chicken with Cider and Smoky Bacon Sauce: A Culinary Delight**
Baked chicken is a flexible and cherished dish that can be enhanced with the proper mix of flavors. One such combination that is sure to excite the palate is baked chicken with cider and smoky bacon sauce. This dish combines the savory richness of chicken with the sweet, tangy hints of cider and the profound, smoky notes of bacon, resulting in a flavor symphony that is at once comforting and elegant.
**Ingredients and Preparation**
To create this dish, you will need the following ingredients:
– 4 chicken breasts or thighs, skin-on for enhanced flavor
– Salt and pepper to taste
– 2 tablespoons olive oil
– 6 slices of smoky bacon, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup apple cider (ideally hard cider for an adult twist)
– 1 cup chicken stock
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh thyme leaves
– 1/2 cup heavy cream
– Fresh parsley, chopped, for garnish
**Instructions**
1. **Preheat the Oven**: Set your oven to 375°F (190°C).
2. **Season the Chicken**: Pat the chicken pieces dry with paper towels and season liberally with salt and pepper.
3. **Sear the Chicken**: In a large, ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear for about 5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set it aside.
4. **Cook the Bacon**: In the same skillet, add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set aside, keeping the rendered fat in the skillet.
5. **Sauté Aromatics**: Add the chopped onion to the skillet and sauté until clear, for about 5 minutes. Stir in the minced garlic and cook for another minute.
6. **Deglaze the Pan**: Pour in the apple cider, scraping up any browned bits stuck to the skillet. Let the cider simmer and reduce by half.
7. **Create the Sauce**: Pour in the chicken stock, Dijon mustard, and thyme leaves. Stir to mix, then return the chicken to the skillet, skin-side up. Place the skillet in the preheated oven.
8. **Bake the Chicken**: Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
9. **Finish the Sauce**: Carefully take the skillet out of the oven. Move the chicken to a serving platter. Put the skillet back on the stove over medium heat. Stir in the heavy cream and let the sauce simmer until it slightly thickens. Adjust seasoning with salt and pepper as required.
10. **Serve**: Drizzle the sauce over the chicken and top with crispy bacon and fresh parsley.
**Pairing Suggestions**
This dish complements a range of side dishes beautifully. Consider serving it with creamy mashed potatoes, roasted root vegetables, or a simple green salad to offset the sauce’s richness. A glass of chilled apple cider or a refreshing white wine, like Chardonnay, enhances the flavors splendidly.
**Conclusion**
Baked chicken with cider and smoky bacon sauce is a dish that fuses comfort with grace. The blend of sweet, smoky, and savory tastes makes it an exceptional choice for both family meals and special events. With its uncomplicated preparation and impressive presentation, this dish is poised to become a staple in your cooking collection. Relish the delightful harmony of flavors and the warmth it brings to your table.