Occasionally, I am once again awed by the profound blueness of the sky on breezy autumn mornings, so blue it could touch the heart.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived, bringing with it brisk mornings, bright blue skies, and the anticipation of cooler evenings. This season is fleeting, and each day is meant to be savored. It’s a pleasure to prepare seasonal dishes – hearty and warming – like stews, soups, roasts, and desserts, along with root vegetables seasoned with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is substantial 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, and opt for a dry variety rather than sweet. We enjoy cider in the summer, and Barossa Cider Co.’s brew is among our top choices. It perfectly complements this dish. Serve with 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-size brown onion, peeled, halved, and sliced
- 1 clove garlic, finely chopped
- 4-5 sprigs of thyme, plus more for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat the oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Add the chicken and brown the pieces thoroughly until golden. Remove from the pan and set aside. Add the onion, garlic, bacon, and thyme to the pan and sauté until the onion becomes tender. Be careful not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a few minutes before mixing in the Dijon mustard. Use a wooden spoon to stir and scrape up any tasty bits stuck to the bottom of the pan. Remove from the heat. Pour the sauce into the bottom of a medium casserole dish. Arrange the chicken pieces in a single layer and drizzle some of the sauce over them. 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, spoon additional sauce over the chicken, and return it to the oven for another 10 minutes. Discard the cooked thyme before serving and sprinkle over about a tablespoon more of fresh thyme leaves, along with another generous grind of black pepper.
**Baked Chicken with Cider and Smoky Bacon Recipe: A Comforting Delight**
When it comes to hearty meals, few recipes compare to the fulfilling delight of baked chicken. With the deep flavors of cider and smoky bacon, this meal is not only comforting but also packed with taste. This recipe is perfect for intimate family gatherings or when you want to impress friends with little effort. Here’s how to create this delicious baked chicken with cider and smoky bacon.
**Ingredients:**
– 4 chicken thighs (bone-in, skin-on)
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 6 slices of smoky bacon, chopped
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken stock
– 2 tablespoons Dijon mustard
– 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
– 2 apples, cored and sliced
– 1 tablespoon 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. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, approximately 5 minutes. Flip the chicken and cook for an additional 3 minutes. Set the chicken aside.
3. **Cook the Bacon:**
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the fat in the skillet.
4. **Sauté the Aromatics:**
Add the sliced onion to the skillet and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
5. **Deglaze the Pan:**
Pour in the apple cider and chicken stock, scraping up any browned bits from the skillet. Stir in the Dijon mustard and thyme, bringing it to a simmer.
6. **Combine Ingredients:**
Return the chicken thighs to the skillet, skin-side up. Distribute the apple slices around the chicken and sprinkle the crispy bacon over the top.
7. **Bake the Dish:**
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the apples are tender.
8. **Finish with Butter:**
Take the skillet out of the oven and dot the dish with butter. Allow it to melt into the sauce for a rich finish.
9. **Garnish and Serve:**
Before serving, sprinkle the dish with freshly chopped parsley. This meal pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
**Conclusion:**
Baked chicken with cider and smoky bacon is a dish that unites home-cooked warmth with refined flavors. The sweetness of cider and apples enhances the savory elements of bacon and chicken, resulting in a balanced and gratifying meal. Whether for a special celebration or a casual weeknight dinner, this recipe is destined to be a staple in your culinary collection. Enjoy the comforting embrace of this delightful dish!
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