Every so often, I am reminded anew of how vividly blue the sky looks on autumn mornings swayed by the wind, blue enough to touch the heart deeply.
Sanober Khan
The season has shifted in my region, and autumn has swiftly arrived with brisk mornings, clear sky blues, and the hint of cooler nights. It’s a fleeting time, and each day deserves to be treasured. It brings joy to prepare seasonal dishes—comforting and hearty—like stews and soups, roasts and desserts, alongside root vegetables seasoned with earthy herbs such as thyme, tarragon, and rosemary.
This casserole is both rich and satisfying; just right for the season, particularly after spending time outdoors. When preparing it, seek out cider derived from fresh apple juice instead of concentrate, and aim for a dry rather than sweet option. We enjoy cider during the summer, and Barossa Cider Co.’s brew is among our favorites, making it ideal for this recipe. Pair it with creamy mashed potatoes, steamed green beans, and crusty bread to soak up the leftover sauce.
Serves 4
- 1 tablespoon olive oil
- 4 pieces of chicken Maryland with skin
- 4 slices of smoked bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely minced
- 4-5 sprigs of thyme, plus more for garnish
- 2 heaping teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and freshly ground black pepper
Preheat the oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Add the chicken pieces, browning them until golden all over. Set aside. In the same pan, combine the onion, garlic, bacon, and thyme, sautéing until the onion softens, taking care not to burn the garlic. Increase the heat to high. Add the cider and cook for a few minutes before mixing in the Dijon mustard. Use a wooden spoon to stir and lift the delightful crispy bits from the pan’s bottom. Remove from heat. Pour the sauce into the bottom of a medium casserole dish. Arrange the chicken pieces in a single layer, spooning some sauce over them. Season liberally with salt and freshly ground pepper. Tightly cover with foil and bake for 35-40 minutes. Remove the foil, spoon more sauce over the chicken, and return to the oven for another 10 minutes. Take out the cooked thyme before serving and sprinkle over an extra tablespoon of fresh thyme leaves along with another generous twist of black pepper.
**Baked Chicken with Cider and Smoky Bacon Sauce: A Culinary Delight**
Baked chicken is an enduring favorite found in kitchens worldwide, celebrated for its ease and adaptability. However, coupled with a cider and smoky bacon sauce, this modest dish transforms into a gourmet delight. This article delves into the ingredients, preparation steps, and culinary techniques that elevate Baked Chicken with Cider and Smoky Bacon Sauce into a memorable meal.
**Ingredients:**
To make this dish, gather the following ingredients:
– 4 boneless, skinless chicken breasts
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 6 slices of smoky bacon, chopped
– 1 large onion, finely diced
– 2 cloves of garlic, minced
– 1 cup apple cider (preferably hard cider for a richer taste)
– 1 cup chicken stock
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh thyme leaves
– 1/2 cup heavy cream
– Fresh parsley, chopped, for garnish
**Preparation:**
1. **Preheat the Oven:** Begin by heating your oven to 375°F (190°C) to ensure even baking and that the chicken reaches its ideal internal temperature.
2. **Season the Chicken:** Dry the chicken breasts with paper towels and season them well with salt and pepper. This is vital for enhancing the chicken’s flavor.
3. **Sear the Chicken:** In a large oven-safe skillet, warm the olive oil over medium-high heat. Add the chicken breasts and sear them for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.
4. **Cook the Bacon:** In the same skillet, add the chopped bacon and fry until crispy, about 5 minutes. Remove the bacon with a slotted spoon, leaving the fat in the skillet.
5. **Sauté the Aromatics:** Toss the diced onion into the skillet and sauté for approximately 3 minutes until translucent. Then, stir in the minced garlic and cook for another minute.
6. **Deglaze with Cider:** Pour in the apple cider, scraping up any browned bits from the skillet. This step adds richness to the sauce.
7. **Simmer the Sauce:** Introduce the chicken stock, Dijon mustard, and thyme to the skillet. Allow the mixture to simmer and reduce by half, which takes about 10 minutes.
8. **Finish the Sauce:** Mix in the heavy cream and reintroduce the crispy bacon to the skillet. Stir well to meld all the flavors.
9. **Bake the Chicken:** Return the sautéed chicken breasts to the skillet, ladling some sauce over them. Shift the skillet into the preheated oven and bake for 20-25 minutes, or until the chicken reaches 165°F (74°C).
10. **Garnish and Serve:** Once baked, take the skillet from the oven. Let the chicken rest briefly before garnishing with freshly chopped parsley. Serve the chicken with generous amounts of the cider and smoky bacon sauce.
**Culinary Tips:**
– **Choosing the Right Cider:** Opt for hard apple cider for a more defined flavor, imparting a subtle tang and complexity to the sauce.
– **Bacon Selection:** Prefer smoky bacon for this dish as it adds a rich, savory depth; feel free to try other types of bacon to match your taste.
– **Serving Suggestions:** This dish pairs exquisitely with mashed potatoes, roasted vegetables, or a fresh green salad, allowing the sauce to be the star.
**Conclusion:**
Baked Chicken with Cider and Smoky Bacon Sauce is an enjoyable dish that beautifully contrasts the comforting flavors of chicken with the hearty essence of cider and bacon. Its preparation is simple yet results in a meal that appears opulent and special. Whether preparing for a family gathering or a special event, this recipe is bound to impress and satisfy.