Every now and then, I am reminded once more of how intensely blue the sky seems on breezy autumn mornings, a blue that can touch the heart.
Sanober Khan
The season has shifted in my region, with autumn sweeping in, bringing brisk mornings, luminous blue skies, and the anticipation of cool nights. It’s a fleeting time, and each day deserves to be treasured. It’s delightful to prepare seasonal dishes – hearty and comforting – including stews and soups, roasts and desserts, along with root vegetables seasoned with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is both hearty and satisfying; ideal for the season, especially following a day spent outdoors. When preparing it, seek out cider crafted from fresh apple juice instead of concentrate, and opt for a dry, rather than sweet, variety. We enjoy sipping cider in the summertime, and Barossa Cider Co.’s brew is a favorite of ours. It pairs beautifully with this dish. Serve alongside creamy mashed potatoes, steamed green beans, and some crusty bread for soaking up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 rashers smoky bacon, chopped
- 1 medium-sized 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, then add the olive oil. Introduce the chicken and brown it thoroughly until golden. Remove it from the pan and set aside. In the same pan, add onion, garlic, bacon, and thyme, and sauté until the onion softens, taking care not to burn the garlic. Increase the heat to high. Pour in the cider and let it cook for a couple of minutes before incorporating the Dijon mustard. Use a wooden spoon to stir and deglaze any tasty bits stuck to the pan’s bottom. Remove the pan from heat. Transfer the sauce to the bottom of a medium-sized casserole dish. Arrange the chicken pieces in one layer and drizzle some of the sauce on top. Season generously with salt and freshly cracked black pepper. Cover tightly with foil and bake for 35-40 minutes. Take off the foil, spoon some more sauce over the chicken, and return it to the oven for another 10 minutes. Discard the cooked thyme before serving and sprinkle on about a tablespoon of fresh thyme leaves, along with an additional generous crack of black pepper.
**Cider-Braised Chicken with Smoky Bacon: A Savory Indulgence**
Cider-braised chicken with smoky bacon is a meal that harmonizes the comforting essence of tender chicken, the sweetness of cider, and the rich, savory undertones of bacon. This recipe is ideal for a cozy dinner or festive gathering, delivering a delightful medley of textures and flavors.
**Ingredients:**
– 4 bone-in, skin-on chicken thighs
– Salt and freshly cracked 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 whole-grain mustard
– 2 tablespoons fresh thyme leaves
– 2 apples, cored and sliced
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat the Oven:** Set your oven to 375°F (190°C).
2. **Season the Chicken:** Pat the chicken thighs dry with paper toweling. Generously season them with salt and pepper.
3. **Brown the Chicken:** In a large oven-safe skillet or Dutch oven, warm the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin achieves a golden brown and crispy texture, around 5 minutes. Flip the chicken and continue cooking for another 3 minutes. Take the chicken out of the skillet and set aside.
4. **Cook the Bacon:** In the same skillet, add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and place it aside, keeping the bacon fat in the skillet.
5. **Sauté the Aromatics:** Add the sliced onion to the skillet and sauté until soft and translucent, approximately 5 minutes. Stir in the minced garlic and continue cooking for an additional minute.
6. **Deglaze the Pan:** Pour in the apple cider and chicken stock, scraping up any browned bits from the skillet’s bottom. Mix in the whole-grain mustard and fresh thyme leaves.
7. **Assemble the Dish:** Return the chicken thighs to the skillet, skin-side up. Disperse the sliced apples and cooked bacon around the chicken.
8. **Bake the Chicken:** Move the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and its internal temperature registers 165°F (74°C).
9. **Serve:** Take the skillet out of the oven and allow it to rest for a few moments. Garnish with freshly chopped parsley before serving.
**Tips for Success:**
– **Choose the Right Cider:** Go for a high-quality apple cider that isn’t overly sweet. Hard cider can also work well for a bolder flavor.
– **Crispy Skin:** Make sure the chicken skin is dry prior to browning to achieve a crispy surface.
– **Bacon Variations:** For a smokier kick, consider using smoked bacon or pancetta.
This cider-braised chicken with smoky bacon recipe showcases the magic of simple ingredients coming together. The dish not only looks appealing but also offers a flavorful experience that delights the palate. Pair this meal with a side of mashed potatoes or crusty bread to absorb the delicious sauce.