From time to time, I’m reminded once more of how incredibly blue the sky can seem on autumn mornings touched by the wind, blue enough to leave a mark on the heart.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived with brisk mornings, clear blue skies, and the expectation of cool evenings. It’s a fleeting season, and each day should be treasured. It’s a pleasure to prepare seasonal foods – warming and hearty – including stews and soups, roasts and desserts, as well as root vegetables enhanced with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, particularly after spending a day outdoors. When preparing it, try to find cider that is made from fresh apple juice rather than concentrate, and opt for a dry variety rather than sweet. We enjoy cider in the summertime, and the Barossa Cider Co. brew is one of our favorites. It complements this dish perfectly. Serve it with creamy mashed potatoes and steamed green beans, accompanied by some crusty bread to soak up the remaining sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin on
- 4 strips of smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely minced
- 4-5 sprigs of thyme, plus extra for serving
- 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 add 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 to the pan and sauté until the onion softens, being careful not to burn the garlic. Increase the heat to high. Pour in the cider and cook for a couple of minutes before adding the Dijon mustard. Use a wooden spoon to stir and scrape any delicious bits stuck to the pan’s bottom. Remove from heat. Transfer the sauce to a medium-sized casserole dish. Layer the chicken pieces and spoon some sauce over them. Season generously with salt and freshly cracked black pepper. Cover tightly with foil and bake in the oven for 35-40 minutes. Remove the foil, spoon a bit more sauce over the chicken, and return to the oven for an additional 10 minutes. Discard the cooked thyme before serving and sprinkle with about a tablespoon of fresh thyme leaves and another generous grind of black pepper.
**Cider-Braised Chicken with Smoky Bacon: A Heartwarming Dish**
When seeking comfort food that blends rich tastes with simplicity in preparation, cider-braised chicken with smoky bacon emerges as an iconic choice. This recipe fuses the tender juiciness of chicken with the robust essence of cider, along with the savory, smoky undertones of bacon, crafting a delightful combination that is both fulfilling and cozy.
**Ingredients:**
– 4 bone-in, skin-on chicken thighs
– Salt and freshly cracked black pepper, to taste
– 4 strips of smoky bacon, chopped
– 1 tablespoon olive oil
– 1 onion, finely diced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1 cup chicken broth
– 2 tablespoons Dijon mustard
– 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
– 2 apples, cored and sliced
– 1 tablespoon butter
– Fresh parsley, minced, for garnish
**Instructions:**
1. **Preheat and Prepare:**
Preheat your oven to 375°F (190°C). Liberally season the chicken thighs with salt and pepper.
2. **Cook the Bacon:**
In a large ovenproof skillet or Dutch oven, fry the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan.
3. **Sear the Chicken:**
Add the olive oil to the bacon fat in the skillet. Position the chicken thighs skin-side down and sear until golden and crispy, approximately 5 minutes. Flip the chicken and cook for another 3 minutes. Remove from the skillet and set aside.
4. **Sauté Aromatics:**
In the same skillet, introduce the chopped onion and garlic. Sauté until the onion becomes translucent and aromatic, about 3 minutes.
5. **Deglaze and Simmer:**
Pour the apple cider into the pan, scraping up any browned bits from the base. Mix in the chicken stock, Dijon mustard, and thyme. Stir to incorporate.
6. **Combine Ingredients:**
Return the chicken thighs to the skillet, skin-side up. Surround the chicken with the sliced apples and the cooked bacon. Dot the apples with butter.
7. **Bake:**
Shift the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. **Finish and Serve:**
After cooking, take the skillet out of the oven. Allow the dish to rest for several minutes before garnishing with fresh parsley. Serve the chicken with the apples and sauce ladled generously over the top.
**Flavor Profile and Serving Suggestions:**
This dish strikes a delightful equilibrium of savory and sweet elements. The cider imparts a nuanced sweetness and acidity that enhances the smoky, salty bacon and the rich, tender chicken. The apples soften and caramelize slightly, contributing added flavor and texture.
For a well-rounded meal, consider pairing this cider-braised chicken with creamy mashed potatoes, crusty bread, or a light green salad. The sauce is ideal for soaking up with bread or drizzling over potatoes.
**Conclusion:**
Cider-braised chicken with smoky bacon is a meal that warms not just the body but also the spirit. Its harmonious fusion of tastes marks it as an excellent option for family dinners or intimate gatherings with friends. With its straightforward method and impressive flavor, this recipe is destined to become a cherished addition to your culinary repertoire. Relish the cozy embrace of this delightful dish, and enjoy the flavors of autumn in every mouthful.