Every now and then, I am reminded once more of the intense blueness of the sky on breezy autumn mornings, a shade that can reach deep into one’s soul.
Sanober Khan
The climate has changed in my region, and autumn has swiftly arrived with brisk mornings, bright blue skies, and the expectation of cool nights. It’s a fleeting season, and each day deserves to be valued. There’s great pleasure in preparing seasonal dishes – nourishing and hearty – including stews and soups, roasts and desserts, as well as root veggies paired with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; especially ideal for the season, particularly after spending a day outdoors. When preparing it, seek out cider derived from fresh apple juice instead of concentrate, and opt for a dry variety rather than sweet. We enjoy cider during the summer months, and Barossa Cider Co.’s brew is among our top choices. It complements this recipe wonderfully. Pair it with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up any leftover sauce.
Serves 4
- 1 tablespoon olive oil
- 4 pieces of chicken Maryland, skin intact
- 4 slices of smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove of garlic, finely diced
- 4-5 sprigs of thyme, plus more for garnish
- 2 heaping teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat the oven to 180 C. Heat a large frying pan on medium and add the olive oil. Put the chicken in the pan and brown all sides until golden. Set aside. Add the onion, garlic, bacon, and thyme to the same pan and sauté until the onion softens, being careful not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a couple of minutes before stirring in the Dijon mustard. Use a wooden spoon to scrape any tasty bits stuck to the bottom. Remove from heat. Transfer the sauce to the bottom of a medium casserole dish. Arrange chicken pieces in a single layer and drizzle some of the sauce on top. Season generously with salt and freshly ground black pepper. Cover tightly with foil and bake for 35-40 minutes. Remove the foil, add a little more sauce on top of the chicken, and bake for another 10 minutes. Discard the cooked thyme before serving and sprinkle about a tablespoon of fresh thyme leaves along with a generous amount of black pepper.
**Cider and Smoky Bacon Baked Chicken Recipe**
Baked chicken is an adaptable and comforting dish that can be enhanced with the correct mix of flavors. A particularly delightful variation is the Cider and Smoky Bacon Baked Chicken. This recipe fuses the sweetness of apple cider with the savory, smoky essence of bacon, offering a meal that is both hearty and full of flavor. Ideal for a cozy dinner, this dish is bound to captivate family and friends.
**Ingredients:**
– 4 chicken thighs, bone-in and skin-on
– Salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 6 slices of smoky bacon, chopped
– 1 large onion, sliced thinly
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 2 teaspoons Dijon mustard
– 2 sprigs fresh thyme
– 1 tablespoon apple cider vinegar
– 1 tablespoon fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare Chicken:** Dry the chicken thighs with paper towels and season generously with salt and pepper.
3. **Cook Bacon:** In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon using a slotted spoon and set aside, retaining the bacon fat in the skillet.
4. **Sear Chicken:** Raise the heat to medium-high. Position the chicken thighs, skin-side down, in the skillet. Sear for around 5 minutes until the skin turns golden brown and crispy. Flip the chicken and sear for an additional 3 minutes. Remove the chicken from the skillet and set aside.
5. **Sauté Aromatics:** Add the sliced onion to the same skillet and sauté until softened, approximately 5 minutes. Include the minced garlic and cook for one more minute until fragrant.
6. **Deglaze and Simmer:** Pour in the apple cider and chicken broth, scraping up any browned bits from the skillet’s base. Stir in the Dijon mustard and fresh thyme. Allow the mixture to simmer.
7. **Bake:** Return the chicken thighs to the skillet, skin-side up. Scatter the crispy bacon over the top. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
8. **Finish Sauce:** Take the skillet out of the oven. Move the chicken to a serving platter. Mix in the apple cider vinegar with the sauce in the skillet and simmer for a few minutes to slightly thicken.
9. **Serve:** Drizzle the sauce over the chicken and garnish with chopped fresh parsley. Serve hot with your preferred sides like mashed potatoes or roasted veggies.
**Tips for Success:**
– **Choose Quality Ingredients:** Use high-quality chicken thighs and smoky bacon for enhanced flavor.
– **Adjust Seasoning:** Sample the sauce before serving and tweak the seasoning with salt and pepper if necessary.
– **Thyme Substitution:** If fresh thyme is unavailable, substitute with 1 teaspoon of dried thyme.
This Cider and Smoky Bacon Baked Chicken recipe is a charming fusion of sweet and savory flavors, perfect for a comforting meal. The combination of tender chicken, crispy bacon, and a rich cider sauce results in a dish that is both fulfilling and memorable. Relish this recipe with your favorite side dishes for a complete and satisfying feast.