Every now and then, I find myself amazed once more by the deep blue hue of the sky on autumn mornings stirred by the wind, blue enough to affect a heart profoundly.
Sanober Khan
In my region, the change in weather has been noticeable, as autumn swiftly enters with brisk mornings, bright blue skies, and the anticipation of chilly evenings. It’s a fleeting season, making each day precious. There’s pleasure in preparing autumn-inspired dishes—comforting and substantial—such as soups, stews, roasts, and desserts, along with root veggies seasoned with earthy herbs like thyme, tarragon, and rosemary.
This casserole is substantial and satisfying; ideal for the season, especially following a day outdoors. While preparing it, aim to source cider from fresh apple juice instead of concentrate, opting for a dry variety rather than a sweet one. We enjoy cider in the summer, and our preferred selection comes from the Barossa Cider Co.; it’s excellent for this recipe. Accompany with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up the extra sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, with skin
- 4 slices of smoky bacon, chopped
- 1 medium-sized brown onion, peeled, halved, and sliced
- 1 clove garlic, finely minced
- 4-5 sprigs of thyme, plus extra for garnish
- 2 heaping 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 pour in the olive oil. Add the chicken and brown all sides until golden. Remove from the pan and set aside. Add the onion, garlic, bacon, and thyme into the pan, sautéing until the onion becomes tender; avoid burning the garlic. Increase the heat to high. Add the cider and cook for a couple of minutes before mixing in the Dijon mustard. Use a wooden spoon to scrape off any tasty bits stuck to the pan’s bottom. Take off the heat. Spread the sauce in the bottom of a medium casserole dish. Arrange the chicken in a single layer on top and drizzle some sauce over. Season generously with salt and freshly ground black pepper. Cover with foil and bake for 35-40 minutes. Remove the foil, add more sauce over the chicken, and return to the oven for an additional 10 minutes. Discard the cooked thyme before serving and sprinkle on a tablespoon more of fresh thyme leaves along with an extra generous grind of black pepper.
Title: Chicken Baked in Cider with Smoky Bacon Sauce: A Tasty Indulgence
Introduction:
Baked chicken is an evergreen dish that remains popular. When paired with a cider and smoky bacon sauce, it elevates into a gourmet experience suited for any event. This dish harmoniously blends the succulent tenderness of baked chicken with the rich, savory notes of cider and bacon, creating an exquisite flavor profile.
Ingredients:
To craft this delectable dish, gather the following ingredients:
– 4 bone-in, skin-on chicken thighs
– Salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 4 slices of smoky bacon, chopped
– 1 onion, finely diced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 1 tablespoon Dijon mustard
– 2 teaspoons fresh thyme leaves
– 1 tablespoon apple cider vinegar
– 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
– Fresh parsley, chopped, for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper.
3. In a large oven-proof skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown for about 5 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced bacon and cook until crispy. Use a slotted spoon to remove the bacon and set it aside.
5. Add the diced onion to the skillet and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook for an additional minute.
6. Pour in the apple cider and chicken broth, scraping up any bits stuck on the bottom of the skillet. Mix in the Dijon mustard and thyme leaves.
7. Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
8. Once cooked, take the chicken out of the skillet and place it onto a serving plate.
9. Return the skillet to the stovetop over medium heat. Stir in the apple cider vinegar and the reserved bacon. Add the cornstarch mixture if you desire a thicker sauce, and simmer until it thickens.
10. Pour the cider and smoky bacon sauce over the chicken and garnish with fresh parsley.
Serving Suggestions:
Baked chicken with cider and smoky bacon sauce pairs wonderfully with a variety of side dishes. Think about serving it alongside creamy mashed potatoes, roasted veggies, or a simple green salad to complement the dish’s rich flavors.
Conclusion:
This baked chicken with cider and smoky bacon sauce offers a delightful mix of savory and sweet notes, making it an excellent choice for a cozy family meal or a special gathering with friends. Easy to create yet impressive in flavor, it’s sure to be a favorite in your cooking collection. Savor the enticing aroma and exquisite taste of this remarkable dish.
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