Every so often, I am reminded anew of how vivid the sky looks on breezy autumn mornings, so blue that it feels like a heart could be bruised.
Sanober Khan
The seasons have shifted in my region, and autumn has arrived swiftly with crisp dawns, bright blue skies, and the anticipation of chilly evenings. It’s a fleeting season, and each day should be treasured. There’s a pleasure in preparing seasonal meals—nourishing and comforting—like stews and soups, roasts and desserts, root vegetables infused with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the autumn, particularly after spending a day outdoors. When preparing it, seek out cider made from fresh apple juice instead of concentrate, and opt for a dry variety, not a sweet one. We enjoy cider during the summer, and the brew from the Barossa Cider Co. ranks among our favorites. It complements this dish perfectly. Serve it with creamy mashed potatoes, steamed green beans, and some crusty bread to catch the 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 additional for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and freshly ground black pepper
Preheat your oven to 180°C. Set a large frying pan over medium heat and add the olive oil. Introduce the chicken and sear the pieces until they are golden brown on all sides. Remove the chicken from the pan and set aside. In the same pan, add the onion, garlic, bacon, and thyme, sautéing until the onion is tender, being careful not to let the garlic burn. Increase the heat to high. Pour in the cider and let it cook for a couple of minutes before stirring in the Dijon mustard. Use a wooden spoon to incorporate and lift any scrumptious browned bits that adhere to the bottom of the pan. Remove from the heat. Transfer the sauce to the base of a medium-sized casserole dish. Place 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, ladle a bit more sauce over the chicken, and return to the oven for an additional 10 minutes. Discard the cooked thyme before serving and sprinkle about a tablespoon of fresh thyme leaves along with another generous grind of black pepper on top.
**Baked Chicken with Cider and Smoky Bacon Recipe**
Baked chicken with cider and smoky bacon is a comforting and tasty dish that melds the savory essence of chicken with the allure of cider and the rich, smoky notes of bacon. This recipe is ideal for a cozy dinner and is guaranteed to impress family and friends with its enticing aroma and flavor.
**Ingredients:**
– 4 bone-in, skin-on chicken thighs
– Salt and freshly ground black pepper, to taste
– 4 slices of smoky bacon, chopped
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 2 tablespoons Dijon mustard
– 2 tablespoons fresh thyme leaves
– 2 apples, cored and sliced
– 1 tablespoon butter
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat the Oven:**
Heat 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, fry the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, keeping the bacon fat in the pan.
3. **Brown the Chicken:**
Add the olive oil to the skillet with the bacon fat. Place the chicken thighs skin-side down and sear for approximately 5 minutes on each side until golden. Remove the chicken from the skillet and set aside.
4. **Sauté the Aromatics:**
In the same skillet, add the sliced onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
5. **Deglaze the Pan:**
Pour the apple cider and chicken broth into the skillet, scraping the bottom to release any browned bits. Incorporate the Dijon mustard and fresh thyme leaves.
6. **Combine Ingredients:**
Return the chicken thighs to the skillet, skin-side up. Distribute the sliced apples and crispy bacon around the chicken.
7. **Bake the Dish:**
Move the skillet to the preheated oven and bake for around 30-35 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
8. **Finish the Sauce:**
After the chicken is cooked, take it out of the skillet and set aside. Place the skillet back on the stovetop over medium heat. Add the butter to enhance the sauce, allowing it to simmer for a few minutes until it thickens slightly.
9. **Serve:**
Plate the chicken with the cider-bacon sauce, apples, and onions generously spooned over the top. Garnish with fresh parsley for an added touch of color.
**Tips:**
– For an additional layer of flavor, think about marinating the chicken in a mixture of cider and herbs for several hours before cooking.
– Pair this dish with mashed potatoes or crusty bread to soak up the delicious sauce.
– If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer until thickened.
This baked chicken with cider and smoky bacon recipe offers a delightful blend of savory and sweet flavors, making it an excellent choice for a comforting meal. Relish the combination of tender chicken, crispy bacon, and the aromatic cider sauce that ties everything together.