Every now and then, I am reminded once more just how incredibly blue the sky looks on autumn mornings stirred by the wind, blue enough to touch the heart deeply.
Sanober Khan
The season has shifted in my area, and autumn has arrived swiftly with brisk mornings, bright blue skies, and the anticipation of cool evenings. It’s a brief time, and each day should be treasured. Cooking seasonal dishes brings joy – warm and hearty – with stews and soups, roasts and desserts, root vegetables enhanced by earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, especially after a day spent outdoors. When preparing, seek cider crafted from fresh apple juice instead of concentrate, and opt for a dry, not sweet, variety. We enjoy cider during summer, and the brew from Barossa Cider Co. ranks among our favorites. It complements this dish perfectly. Serve alongside creamy mashed potatoes, steamed green beans, and some crusty bread to soak up any remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 rashers smoky bacon, diced
- 1 medium brown onion, peeled, halved and sliced
- 1 clove garlic, finely chopped
- 4-5 sprigs of thyme, plus more for garnish
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat the oven to 180 C. In a large frying pan over medium heat, pour in the olive oil. Brown the chicken pieces all over until they are golden. Remove them from the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan and sauté until the onion softens, ensuring the garlic does not burn. Increase the heat to high. Pour in the cider and let it cook for a few minutes before adding the Dijon mustard. Use a wooden spoon to stir and scrape the tasty bits stuck to the bottom. Take it off the heat. Place the sauce in the bottom of a medium-sized casserole dish. Arrange the chicken pieces in a single layer and spoon 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. Afterward, remove the foil and apply more sauce on the chicken before returning to the oven for another 10 minutes. Before serving, take out the cooked thyme and sprinkle about a tablespoon of fresh thyme leaves along with another generous grind of black pepper.
**Cider and Smoked Bacon Baked Chicken Recipe**
Cider and smoked bacon baked chicken is a delightful recipe that merges the rich flavors of chicken with the sweet and smoky hints of cider and bacon. This dish is perfect for a warm dinner and is guaranteed to impress your loved ones. Below is a comprehensive guide to creating this mouthwatering meal.
**Ingredients:**
– 4 chicken thighs, bone-in and skin-on
– 150g smoked bacon, diced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 cups apple cider
– 1 cup chicken stock
– 2 tablespoons olive oil
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– 1 tablespoon butter
– 2 tablespoons all-purpose flour
– Fresh parsley, chopped (for garnish)
**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. Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs, skin-side down, and sear until golden brown, roughly 5 minutes. Turn and brown the other side for an additional 3 minutes. Remove the chicken and set aside.
3. **Cook the Bacon and Vegetables:**
In the same skillet, add the diced smoked bacon and fry until crispy. Take out the bacon and set it aside. Add the chopped onion and garlic to the skillet and sauté until the onion becomes translucent.
4. **Make the Sauce:**
Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 1 minute. Gradually incorporate the apple cider and chicken stock, stirring to mix well. Bring to a simmer and let it cook until slightly thickened.
5. **Combine Ingredients:**
Return the chicken thighs and bacon back into the skillet. Add the fresh thyme leaves. Spoon some of the sauce over the chicken for coating.
6. **Bake:**
Move the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. **Finish the Sauce:**
Once the chicken is done, take the skillet out of the oven. Move the chicken to a serving platter. Mix the butter into the sauce until it melts and becomes smooth.
8. **Serve:**
Drizzle the sauce over the chicken and garnish with chopped fresh parsley. Serve hot with your choice of sides like mashed potatoes, roasted vegetables, or a fresh salad.
**Tips:**
– For enhanced flavor, consider marinating the chicken in apple cider for a few hours prior to cooking.
– If you prefer a thicker sauce, you may add a bit more flour or reduce the sauce further on the stovetop after baking.
– Experiment with different varieties of cider, whether dry or sweet, to discover your preferred flavor profile.
This recipe for baked chicken with cider and smoked bacon is a comforting and flavorful option that is sure to become a beloved dish in your household. Savor the harmonious mix of sweet cider, smoky bacon, and tender chicken in every bite.
sparta