From time to time, I’m reminded anew of how intensely blue the sky can be on breezy autumn mornings, a blue that could indeed touch a heart.
Sanober Khan
The climate has shifted in my region, and autumn has swiftly arrived with brisk mornings, bright blue skies, and the expectation of chilly evenings. This season is fleeting, and each day deserves to be savored. It’s delightful to prepare seasonal dishes – warm and comforting – such as stews and soups, roasts and desserts, root vegetables seasoned with earthy herbs like thyme, tarragon, and rosemary.
This casserole is hearty and satisfying; ideal for the season, especially following a day spent outdoors. When crafting it, aim to find cider produced from fresh apple juice, as opposed to concentrate, and choose a dry variety instead of sweet. We enjoy sipping cider in the summer, and the brew from the Barossa Cider Co. is among our top choices. It complements this dish perfectly. Serve it with velvety mashed potatoes and steamed green beans, along with some crusty bread to soak up the residual sauce.
Serves 4
- 1 tablespoon olive oil
- 4 chicken Maryland pieces, skin included
- 4 slices of smoky bacon, chopped
- 1 medium brown onion, peeled, halved, and sliced
- 1 clove garlic, finely minced
- 4-5 sprigs of thyme, plus more for serving
- 2 heaped teaspoons Dijon mustard
- 450 ml dry apple cider
- sea salt and black pepper
Begin by preheating the oven to 180 C. Heat a large frying pan over medium heat and add the olive oil. Add the chicken and brown the pieces thoroughly until they achieve a golden color. Remove from the pan and keep them aside. In the same pan, add the onion, garlic, bacon, and thyme, sautéeing until the onion softens. Be cautious not to scorch the garlic. Increase the heat to high. Pour in the cider and allow it to cook for a couple of minutes before incorporating the Dijon mustard. Use a wooden spoon to stir and scrape up any delectable browned bits clinging to the bottom of the pan. Remove from the heat and pour the sauce into the bottom of a medium-sized casserole dish. Position the chicken pieces in a single layer and pour some sauce over them. Season generously with salt and freshly ground black pepper. Cover tightly with foil and place in the oven for 35-40 minutes. Afterward, take off the foil, spoon a little more sauce over the chicken, and return to the oven for an additional 10 minutes. Before serving, discard the cooked thyme and sprinkle about a tablespoon of fresh thyme leaves on top, along with another generous grind of black pepper.
**Oven-Baked Chicken with Cider Sauce and Smoky Bacon: A Delightful Combination of Flavors**
When it comes to comfort food, few meals surpass the gratifying mix of tender chicken, luscious cider sauce, and the captivating taste of smoky bacon. Oven-baked chicken with cider sauce and smoky bacon combines the finest elements of savory and sweet, crafting a dish that is both satisfying and refined. Whether you’re whipping up a cozy dinner at home or hosting a special occasion, this meal is bound to impress.
### The Ideal Fusion of Ingredients
The charm of this recipe stems from the delightful fusion of flavors and textures. Let’s explore the essential components:
1. **Chicken**: Oven-roasting chicken is an excellent approach to achieving juicy, tender meat with a crispy skin. Chicken thighs or breasts are both suitable for this recipe, depending on your taste. Thighs generally provide more flavor and moisture, while breasts are leaner and cook more quickly. The chicken is seasoned and baked to perfection, resulting in a flavorful foundation for the dish.
2. **Cider Sauce**: The cider sauce is the highlight, offering a sweet and tangy richness to the chicken. Created with apple cider (or hard cider for a bolder taste), the sauce is simmered down to a smooth consistency, often enhanced with ingredients such as Dijon mustard, heavy cream, or chicken stock. The natural sweetness of the cider beautifully complements the savory aspects, while its acidity balances the richness from the bacon and chicken.
3. **Smoky Bacon**: Bacon adds a smoky, salty kick that elevates the meal. The crispy bits introduce a delightful crunch against the tender chicken and creamy sauce. You may opt for thick-cut bacon for a heartier texture or a thinner variety for a crispier finish. Typically, the bacon is cooked separately and added towards the end to maintain its desirable texture and flavor.
### Instructions for Making Oven-Baked Chicken with Cider Sauce and Smoky Bacon
Here’s a detailed guide to crafting this delectable dish:
#### Ingredients:
– 4 bone-in, skin-on chicken thighs (or 4 boneless chicken breasts)
– 6 slices of smoky bacon, chopped
– 1 cup apple cider (or hard cider)
– 1/2 cup chicken stock
– 1/2 cup heavy cream
– 1 tablespoon Dijon mustard
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 tablespoon butter
#### Instructions:
1. **Preheat the Oven**: Set your oven to 375°F (190°C).
2. **Prepare the Chicken**: Season the chicken thighs or breasts with salt and pepper. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken, skin-side down (if using thighs), for approximately 4-5 minutes until the skin is crispy and golden. Flip the chicken and sear the opposite side for another 3-4 minutes. Remove the chicken and set aside.
3. **Cook the Bacon**: In the same skillet, add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
4. **Create the Cider Sauce**: Drain excess bacon fat from the skillet, leaving roughly 1 tablespoon. Add the minced garlic and thyme, sautéing for 1 minute until fragrant. Pour in the apple cider and chicken stock while scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and allow it to reduce by half, around 5-7 minutes.
5. **Incorporate Cream and Mustard**: Once reduced, stir in the Dijon mustard and heavy cream, whisking the sauce until it becomes smooth and creamy. Adjust the seasoning with salt and pepper to your liking.
6. **Bake the Chicken**: Return the seared chicken to the skillet, skin-side up (if using thighs). Pour some of the sauce over the chicken. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. **Complete with Bacon**: When the chicken is fully cooked, take the skillet from the oven. Sprinkle the crispy bacon over the chicken and sauce. For extra crispy skin, you can broil the chicken for an additional 2-3 minutes.
8. **Serve**: Present the chicken with the cider sauce generously drizzled on top, garnished with fresh thyme or parsley for added color. This dish pairs wonderfully with mashed potatoes, roasted veggies, or a simple green salad.