Every now and then, I am reminded again of how strikingly blue the sky can be on breezy autumn mornings, a blue so deep it could touch the heart.
Sanober Khan
The season has shifted in my region, 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 should be appreciated. There’s a pleasure in preparing seasonal meals – hearty and warming – such as stews, soups, roasts, and desserts, along with root vegetables seasoned with earthy herbs like thyme, tarragon, and rosemary.
This casserole is deliciously rich and satisfying; ideal for the season, particularly after a day outdoors. When preparing it, try to source cider made from fresh apple juice, steering clear of concentrate, and opt for a dry variety rather than a sweet one. We enjoy cider during the summer, and the brew from Barossa Cider Co. is among our top picks. It pairs wonderfully with this dish. Accompany 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 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. Place the chicken in the pan and brown the pieces until they are golden brown. Remove them from the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan, sautéing until the onion becomes tender. Be cautious not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a few minutes before adding the Dijon mustard. Use a wooden spoon to stir and release any delightful crispy bits stuck to the bottom of the pan. Remove from heat. Pour the sauce into 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 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 over about a tablespoon of fresh thyme leaves along with another generous grind of black pepper.
**Cider-Baked Chicken with Smoky Bacon Recipe**
Cider-baked chicken with smoky bacon is a delightful creation that melds the savory tastes of chicken and bacon alongside the sweet and tart flavors of cider. This recipe is perfect for a cozy meal, providing a comforting and hearty dish that is bound to impress family and friends. Here’s how to prepare this delectable meal.
**Ingredients:**
– 4 chicken thighs, bone-in and skin-on
– 6 slices of smoky bacon, chopped
– 1 cup apple cider
– 1 cup chicken broth
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 apples, cored and sliced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– 1 tablespoon butter
– 2 tablespoons all-purpose flour
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 375°F (190°C).
2. **Prepare the Chicken:**
Season the chicken thighs with salt and pepper. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin becomes golden brown and crispy, around 5-7 minutes. Flip the chicken and cook for another 3 minutes. Take the chicken out of the skillet and set aside.
3. **Cook the Bacon:**
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon using a slotted spoon and set it aside, leaving the bacon fat in the skillet.
4. **Sauté the Vegetables:**
Add the sliced onion and garlic to the skillet, cooking until the onion is translucent and fragrant. Stir in the sliced apples and fresh thyme, cooking for another 2-3 minutes.
5. **Make the Sauce:**
Sprinkle the flour over the onion and apple mixture, stirring to coat. Gradually pour in the apple cider and chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until it slightly thickens.
6. **Combine and Bake:**
Return the chicken thighs and bacon to the skillet, nestling them into the sauce. Place the skillet in the preheated oven and bake for 25-30 minutes or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
7. **Finish the Dish:**
Take the skillet out of the oven and stir in the butter for added richness. Allow the dish to rest for a few minutes prior to serving.
8. **Serve:**
Plate the baked chicken with cider and smoky bacon alongside mashed potatoes or crusty bread to absorb the flavorful sauce. Garnish with extra fresh thyme if desired.
**Tips:**
– To enhance the flavor, marinate the chicken in apple cider for several hours before cooking.
– Utilize a mix of sweet and tart apples for a well-rounded flavor.
– For a thicker sauce, increase the flour or reduce the liquid further.
This cider-baked chicken with smoky bacon recipe offers a wonderful way to embrace the comforting tastes of fall. The combination of tender chicken, crispy bacon, and a rich apple cider sauce creates a satisfying meal that is easy to prepare and full of flavor. Relish this dish with your favorite sides for a complete and enjoyable dinner experience.
sparta