Every so often, I am reminded anew of how vividly blue the sky seems during autumn mornings stirred by the wind, blue enough to touch a heart deeply.
Sanober Khan
The change in weather has arrived in my corner of the world, with autumn sweeping in, bringing crisp mornings, clear blue skies, and the anticipation of cool evenings. It’s a fleeting season, and each day deserves to be treasured. It’s a pleasure to prepare seasonal meals – comforting and robust – such as stews and soups, roasts and desserts, and root vegetables infused with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, especially following a day spent outdoors. When preparing it, try to source cider made from fresh apple juice instead of concentrate, seeking out a dry rather than sweet variety. We enjoy cider during the summer, and the brew from Barossa Cider Co. happens to be one of our favorites. It pairs excellently with this dish. Serve it alongside creamy mashed potatoes, steamed green beans, and crusty bread to soak up any remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin included
- 4 strips of smoky bacon, diced
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely minced
- 4-5 sprigs of thyme, with extra for garnishing
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat oven to 180 C. Heat a large frying pan over medium heat and pour in the olive oil. Add the chicken, browning the pieces until they are golden all over. Take them out of the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan and sauté until the onion is tender, being cautious not to burn the garlic. Raise the heat to high. Add the cider and let it cook for a couple of minutes before incorporating the Dijon mustard. Use a wooden spoon to mix and scrape any delicious brown bits off the bottom of the pan. Take it off the heat. Spread the sauce in the base of a medium-sized casserole dish. Lay the chicken pieces in a single layer and drizzle some of the sauce over them. Season generously with salt and freshly cracked black pepper. Cover tightly with foil and bake for 35-40 minutes. Take off the foil, drizzle a bit more sauce over the chicken, and put it back in the oven for another 10 minutes. Before serving, discard the cooked thyme and sprinkle on about a tablespoon more of fresh thyme leaves, along with an additional generous grind of black pepper.
**Cider-Baked Chicken with Smoky Bacon Sauce: A Gourmet Treat**
Cider-baked chicken is a timeless dish that has adorned dinner tables for ages, but when enhanced with a cider and smoky bacon sauce, it becomes a culinary adventure that excites the palate. This recipe marries the juicy flavors of tender chicken with the rich, savory essence of bacon and the delicate sweetness of cider, resulting in a delightful combination that is both familiar and refined.
**Ingredients:**
For this delightful recipe, you will require the following components:
– 4 bone-in, skin-on chicken thighs
– Salt and freshly ground black pepper
– 2 tablespoons olive oil
– 6 slices of smoky bacon, diced
– 1 onion, finely diced
– 2 garlic cloves, minced
– 1 cup apple cider
– 1 cup chicken stock
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh thyme leaves
– 1 tablespoon apple cider vinegar
– 1 tablespoon unsalted butter
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat the Oven**: Start by preheating your oven to 375°F (190°C).
2. **Season the Chicken**: Use paper towels to pat the chicken thighs dry. Generously season both sides with salt and pepper.
3. **Sear the Chicken**: In a large oven-safe skillet, warm the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, roughly 5-7 minutes. Flip the chicken and continue cooking for another 3 minutes. Remove the chicken from the skillet and set aside.
4. **Cook the Bacon**: In the same skillet, incorporate the chopped bacon and cook until it turns crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the fat rendered in the skillet.
5. **Sauté the Aromatics**: Add the diced onion to the skillet and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
6. **Deglaze the Skillet**: Pour the apple cider into the skillet, scraping any browned bits from the base. Allow the cider to simmer and reduce by half.
7. **Create the Sauce**: Introduce the chicken stock, Dijon mustard, and fresh thyme to the skillet. Mix to combine. Return the chicken thighs to the skillet, skin-side up, along with any juices that have accumulated.
8. **Bake the Chicken**: Move the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. **Finish the Sauce**: Once done, take the skillet out of the oven. Transfer the chicken to a serving dish. Stir in the apple cider vinegar and butter into the sauce, allowing the butter to melt and slightly thicken the sauce. Add the crispy bacon back into the sauce and mix to incorporate.
10. **Serve**: Spoon the cider and smoky bacon sauce over the baked chicken thighs. Garnish with freshly chopped parsley for a pop of color and freshness.
**Pairing Suggestions:**
This dish goes wonderfully with a selection of sides. Consider pairing it with creamy mashed potatoes, roasted root vegetables, or a simple green salad to balance the richness of the sauce. A glass of crisp apple cider or a light white wine, such as Chardonnay, complements the flavors perfectly.
**Conclusion:**
Cider-baked chicken with smoky bacon sauce is a dish that uplifts the ordinary chicken thigh into a gourmet dining experience. The mix of sweet apple cider, flavorful bacon, and fragrant herbs forms a sauce that is both comforting and refined. Whether you’re hosting a special dinner for guests or enjoying a cozy meal with family, this recipe is guaranteed to please and fulfill.
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