Every now and then, I find myself amazed anew by how strikingly blue the sky looks on autumn mornings stirred by the wind, blue enough to touch a heart deeply.
Sanober Khan
The season has shifted in my region, with autumn arriving swiftly, bringing brisk mornings, vibrant blue skies, and the hint of cooler nights. It’s a fleeting time, and every moment deserves to be appreciated. Cooking seasonal dishes brings joy—comforting and hearty—like stews and soups, roasts and sweets, alongside root vegetables complemented by earthy herbs such as thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, particularly after spending time outdoors. When preparing it, seek out cider made from fresh apple juice instead of concentrate, and aim for a dry variety rather than sweet. We relish cider in the summer, with the brew from Barossa Cider Co. being one of our top choices. It’s just right for this recipe. Accompany with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up any 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 extra for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Preheat oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Brown the chicken pieces all over until golden. Remove them from the pan and set aside. In the same pan, add the onion, garlic, bacon, and thyme, sautéing until the onion softens. Be careful not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a few minutes before incorporating the Dijon mustard. Stir with a wooden spoon, scraping any tasty bits from the bottom of the pan. Take off the heat. Pour the sauce into the bottom of a medium casserole dish. Arrange the chicken pieces in a single layer and ladle some sauce over them. Season generously with salt and freshly ground black pepper. Cover tightly with foil and bake for 35-40 minutes. Uncover, drizzle a bit more sauce over the chicken, and return to the oven for another 10 minutes. Discard the cooked thyme before serving, sprinkle an additional tablespoon of fresh thyme leaves, and add another generous grind of black pepper.
**Baked Chicken with Cider and Smoky Bacon Sauce: A Delightful Culinary Experience**
Baked chicken is a timeless dish that has adorned tables for generations, providing a flexible base for numerous flavors and culinary techniques. One particularly scrumptious variant is baked chicken with cider and smoky bacon sauce, a recipe that meshes the savory depth of chicken with the sweet and tangy characteristics of cider and the robust, smoky essence of bacon. This blend creates a delightful balance that is both comforting and refined, making it suitable for family meals and special gatherings alike.
**Ingredients and Preparation**
To make baked chicken with cider and smoky bacon sauce, gather the following ingredients:
– Chicken pieces (like thighs or breasts)
– Olive oil
– Salt and pepper
– Smoked bacon, cubed
– Onion, finely diced
– Garlic, minced
– Apple cider
– Chicken broth
– Fresh thyme leaves
– Heavy cream (optional)
– Cornstarch (optional, for thickening)
– Fresh parsley, chopped (for garnish)
Begin by preheating your oven to 375°F (190°C). Season the chicken pieces generously with salt and pepper, then heat olive oil in a large oven-proof skillet over medium-high heat. Brown the chicken on both sides until golden, then set it aside.
In the same skillet, add the diced bacon and cook until crisp. Remove the bacon and drain it on paper towels, keeping the rendered fat in the pan. Add the chopped onion and garlic to the skillet, sautéing until softened and aromatic.
**Creating the Sauce**
Pour the apple cider into the skillet, scraping up any browned bits left behind. Allow the cider to simmer and reduce slightly, then incorporate the chicken broth and fresh thyme leaves. Return the chicken to the skillet, skin-side up, and move the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is thoroughly cooked and tender.
For a richer sauce, you may add a splash of heavy cream to the skillet once the chicken is done. If a thicker sauce is desired, blend a small amount of cornstarch with water and mix it into the sauce, letting it simmer until it achieves the right consistency.
**Serving Suggestions**
When the chicken is finished, take it out of the oven and allow it to rest for a few minutes. Serve the chicken pieces drizzled with the cider and smoky bacon sauce, beautifully adorned with crispy bacon bits and fresh parsley. This dish pairs wonderfully with an array of sides, such as creamy mashed potatoes, roasted veggies, or a simple green salad.
**Conclusion**
Baked chicken with cider and smoky bacon sauce is a dish that beautifully combines a variety of flavors. The sweetness of the cider enhances the savory chicken and smoky bacon, resulting in a meal that is both comforting and elegant. Whether preparing for a weeknight dinner or hosting a gathering, this dish is guaranteed to impress and please your guests. Relish the rich flavors and the satisfaction of a well-crafted meal with this delightful recipe.
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