Every now and then, I’m reminded anew of the extraordinary blueness of the sky on breezy autumn mornings, so vivid it could leave a heart aching.
Sanober Khan
The season has shifted in my region, and autumn has swiftly arrived with its brisk mornings, bright blue skies, and the anticipation of chilly evenings. It’s a fleeting time, and each day deserves to be valued. Cooking for the season is a delight – hearty and warming – with stews and soups, roasts and desserts, along with root vegetables mingled with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, particularly after a day spent outdoors. When preparing it, seek out cider made from fresh apple juice, avoiding concentrate, and opt for a dry variety rather than a sweet one. We enjoy cider during the summer, and the brew from the Barossa Cider Co. ranks among our favorites. It complements this dish perfectly. Pair it with creamy mashed potatoes, steamed green beans, and some crusty bread to soak up the leftover sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 rashers smoky bacon, chopped
- 1 medium 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. Brown the chicken pieces all over until golden. Set aside. Add the onion, garlic, bacon, and thyme to the pan, sautéing until the onion softens. Be cautious not to burn the garlic. Increase the heat to high. Pour in the cider and simmer for a few minutes before adding the Dijon mustard. Use a wooden spoon to stir and scrape any delightful crispy bits from the pan’s bottom. Remove from heat. Pour the sauce into the bottom of a medium-sized casserole dish. Place the chicken in a single layer and spoon some sauce over it. Season generously with salt and freshly ground black pepper. Cover tightly with foil and bake for 35-40 minutes. Remove the foil, spoon a bit more sauce over the chicken, and return to the oven for another 10 minutes. Discard the cooked thyme before serving, sprinkling over about a tablespoon more of fresh thyme leaves and another good grind of black pepper.
**Cider-Baked Chicken with Smoky Bacon Sauce: A Culinary Delight**
Baked chicken is a timeless meal featured on dinner tables globally, yet when embellished with a cider and smoky bacon sauce, it transforms into a culinary masterpiece. This dish blends the succulent, juicy flavors of baked chicken with the robust, aromatic essence of cider and the savory, smoky flavor of bacon. Here’s how to prepare this enticing meal that will surely impress family and friends.
**Ingredients:**
– 4 bone-in, skin-on chicken thighs
– Salt and freshly ground black pepper
– 2 tablespoons olive oil
– 6 slices of smoky bacon, chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 cup apple cider
– 1 cup chicken broth
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh thyme leaves
– 2 tablespoons unsalted butter
– Fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat and Prepare:**
Set your oven to 375°F (190°C). Season the chicken thighs liberally with salt and pepper.
2. **Sear the Chicken:**
In a large ovenproof skillet, heat the olive oil on medium-high. Place the chicken thighs skin-side down and sear until the skin becomes golden brown and crispy, about 5 minutes. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
3. **Cook the Bacon:**
In the same skillet, add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set it aside, keeping the bacon fat in the skillet.
4. **Sauté Aromatics:**
Add the chopped onion to the skillet and sauté until translucent, around 3 minutes. Add the minced garlic and cook for an additional minute.
5. **Create the Sauce:**
Pour in the apple cider, scraping any browned bits from the skillet’s bottom. Add the chicken broth, Dijon mustard, and thyme leaves. Stir to mix and bring to a simmer.
6. **Bake the Chicken:**
Reintroduce the chicken thighs to the skillet, skin-side up, along with any juices. Move the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the internal temperature hits 165°F (74°C).
7. **Finish the Sauce:**
Once the chicken is done, move it from the skillet to a serving platter. Return the skillet to the stovetop over medium heat. Stir in the butter and added bacon, letting the sauce thicken slightly.
8. **Serve:**
Drizzle the cider and smoky bacon sauce over the baked chicken. Top with freshly chopped parsley for a splash of color and freshness.
**Serving Suggestions:**
This dish pairs excellently with creamy mashed potatoes or a rustic loaf of bread to enjoy the delightful sauce. Roasted vegetables or a fresh green salad can complement the rich flavors of the chicken and sauce.
**Conclusion:**
Cider-baked chicken with smoky bacon sauce is a dish that transforms simple ingredients into an elegant meal. The blend of tender chicken, sweet cider, and smoky bacon creates a harmonious medley of flavors that is both comforting and sophisticated. Whether for a family gathering or a special event, this dish is guaranteed to please and satisfy.
sparta