Every now and then, I am reminded just how intensely blue the sky can appear on blustery autumn mornings, blue enough to touch the soul.
Sanober Khan
The season has shifted in my corner of the world, with autumn arriving swiftly, bringing brisk mornings, bright blue skies and the anticipation of cool evenings. It’s a fleeting time, and every day should be treasured. Cooking for the season is a delight – nourishing and substantial – featuring stews and soups, roasts and desserts, root vegetables enhanced with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the fall, particularly after a day spent outdoors. When preparing it, seek out cider crafted from fresh apple juice instead of concentrate, and aim for a dry variety rather than a sweet one. We enjoy sipping cider during the summer, and the brew from Barossa Cider Co. is among our top picks. It pairs perfectly with this dish. Serve alongside creamy mashed potatoes and steamed green beans, along with crusty bread to soak up any remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 slices of smoky bacon, diced
- 1 medium brown onion, peeled, halved and sliced
- 1 clove garlic, minced
- 4-5 sprigs of thyme, plus more for garnishing
- 2 heaping teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and freshly ground black pepper
Preheat your oven to 180 C. Heat a large frying pan over medium heat and pour in the olive oil. Add the chicken, browning the pieces thoroughly until they are a golden color. Remove from the pan and set aside. Toss the onion, garlic, bacon, and thyme into the pan and sauté until the onion becomes soft. Be cautious not to burn the garlic. Increase the heat to high. Pour in the cider and simmer for a couple of minutes before adding the Dijon mustard. Use a wooden spoon to scrape up the tasty crispy bits from the pan’s bottom. Take off the heat. Spread the sauce in the bottom of a medium-sized casserole dish. Arrange the 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 in the oven for 35-40 minutes. Remove the foil and ladle more of the sauce over the chicken, then 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 grinding of black pepper.
**Oven-Baked Chicken with Cider and Smoky Bacon Sauce: A Culinary Treat**
Oven-baked chicken is a favorite in numerous households, loved for its flexibility and simplicity in preparation. Yet, when you enhance this traditional dish with the deep flavors of cider and smoky bacon sauce, it evolves into a gourmet sensation that delights the palate. This article explores the ingredients, preparation, and advice for mastering oven-baked chicken with cider and smoky bacon sauce.
**Ingredients:**
For this mouthwatering dish, you will require the following ingredients:
– 4 bone-in, skin-on chicken breasts or thighs
– Sea salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 6 slices of smoky bacon, chopped
– 1 onion, finely diced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– 1/2 cup heavy cream
– Fresh parsley, chopped, for garnish
**Preparation:**
1. **Preheat the Oven:** Start by preheating your oven to 375°F (190°C).
2. **Season the Chicken:** Pat the chicken pieces dry with paper towels. Generously season with salt and pepper on both sides.
3. **Brown the Chicken:** In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and sear until they’re golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. **Cook the Bacon:** In the same skillet, add the chopped bacon and cook until it becomes crispy. Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the skillet.
5. **Sauté the Aromatics:** Introduce the chopped onion to the skillet and sauté until it’s translucent, about 3-4 minutes. Add the minced garlic and cook for one more minute.
6. **Deglaze with Cider:** Pour in the apple cider, scraping off any browned bits from the bottom of the skillet. Let the cider simmer for 2-3 minutes, reducing slightly.
7. **Create the Sauce:** Mix in the chicken broth, Dijon mustard, and thyme. Place the chicken pieces back in the skillet, skin-side up, along with any accumulated juices. Put the skillet into the preheated oven.
8. **Bake the Chicken:** Bake the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked.
9. **Finish the Sauce:** Take the skillet out of the oven and transfer the chicken onto a serving platter. Place the skillet back on the stovetop over medium heat. Stir in the heavy cream and cooked bacon, allowing the sauce to thicken a bit, around 3-4 minutes.
10. **Serve:** Spoon the cider and smoky bacon sauce over the baked chicken. Garnish with freshly chopped parsley before serving.
**Tips for Success:**
– **Choose Quality Ingredients:** Select high-quality apple cider and smoky bacon for the greatest flavor enhancement.
– **Balance the Flavors:** The sweetness of cider complements the smokiness of bacon. Adjust the seasoning to align with your taste preferences.
– **Use Bone-In Chicken:** Bone-in, skin-on chicken retains more moisture during baking, yielding juicier meat.
– **Let the Chicken Rest:** Permit the chicken to rest for a few minutes after baking to allow the juices to redistribute.
Oven-baked chicken with cider and smoky bacon sauce is a delicious dish that combines comforting flavors of tender chicken with a rich, creamy sauce. Ideal for a cozy family meal or an impressive dish for guests, this recipe is destined to become a staple in your cooking collection.
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