Every so often, I am reminded anew of just how vibrant the sky looks on breezy autumn mornings, a shade of blue potent enough to touch the heart.
Sanober Khan
The season has shifted in my region, and autumn has swept in with brisk mornings, clear blue skies and the hint of cool evenings. It’s a fleeting time, and every day deserves to be appreciated. It’s a pleasure to prepare seasonal meals – comforting and robust – stews and soups, roasts and desserts, and root vegetables paired with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, especially after a day spent outdoors. When you prepare it, try to source cider made from fresh apple juice instead of concentrate, and opt for a dry variety over sweet. We enjoy sipping cider during the summer, and the brew from Barossa Cider Co. is among our top choices. It pairs beautifully with this dish. Serve alongside 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 extra for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat your oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Add the chicken and brown each piece until golden. Remove from the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan and sauté until the onion softens. Be cautious not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a few minutes before including the Dijon mustard. Use a wooden spoon to stir and deglaze any crispy bits stuck on the bottom. Remove from heat. Place the sauce in the bottom of a medium-sized casserole dish, layer the chicken pieces, and spoon some sauce over them. Season generously with salt and freshly ground black pepper. Cover tightly with foil and bake for 35-40 minutes. Remove the foil, spoon more sauce over the chicken, and return to the oven for another 10 minutes. Discard the cooked thyme before serving and sprinkle with additional fresh thyme leaves and another hearty grind of black pepper.
**Recipe for Baked Chicken with Cider and Smoky Bacon: A Comforting Delight**
Baked chicken with cider and smoky bacon is a delightful dish that merges the savory taste of tender chicken, the sweetness of cider, and the rich, smoky flavor of bacon. This recipe is ideal for a cozy family meal or a special gathering, delivering a comforting and fulfilling dish that is certain to please.
**Ingredients:**
– 4 chicken thighs, bone-in and skin-on
– 6 slices of smoky bacon, chopped
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken stock
– 1 tablespoon olive oil
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Chicken:** Season the chicken thighs with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
3. **Cook the Bacon and Vegetables:** In the same skillet, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and set aside. Add the sliced onion to the skillet and sauté until translucent, around 5 minutes. Add the minced garlic and cook for another minute.
4. **Make the Sauce:** Sprinkle flour over the onions and garlic, stirring to coat. Gradually stir in the apple cider and chicken stock, mixing continuously to avoid lumps. Bring to a simmer and allow it to thicken slightly.
5. **Combine Ingredients:** Return chicken thighs to the skillet, skin-side up. Add the cooked bacon and sprinkle with thyme. Spoon some of the sauce over the chicken.
6. **Bake the Dish:** Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) internally.
7. **Finish the Sauce:** Remove from oven and move the chicken to a serving platter. Put the skillet back on the stovetop over medium heat. Stir in the butter until it’s melted and the sauce is smooth and glossy.
8. **Serve:** Pour the sauce over the chicken and garnish with fresh parsley. Pair with sides like mashed potatoes, rice, or crusty bread for soaking up the flavorful sauce.
**Tips for Success:**
– For added flavor, marinate the chicken in apple cider and herbs for a few hours prior to cooking.
– If a thicker sauce is desired, allow it to simmer on the stovetop for a few more minutes after baking.
– Feel free to experiment with different types of cider, like hard cider, for a unique twist.
This recipe for baked chicken with cider and smoky bacon is a fantastic way to savor the comforting flavors of fall. The combination of tender chicken, crispy bacon, and a rich, cider-infused sauce creates a truly unforgettable meal. Enjoy this dish with loved ones, and relish the warmth and satisfaction it brings to your table.