Description
This creamy apple cider chicken bacon apples dish brings together tender chicken, crispy bacon, and tart apples in a rich, smooth sauce that makes weeknight dinner feel special. The combination of apple cider and cream creates a balanced flavor that pairs beautifully with what you’re serving on the side.
Ingredients
Scale
Protein and Fat:
- 2 pounds chicken thighs and legs
- 125 grams bacon lardons or 6 strips of bacon, chopped
- 1 tablespoon olive oil
Aromatics and Seasonings:
- 4 shallots, diced (or 1 medium onion)
- 1 rib of celery, diced
- 2 cloves garlic, minced
- 4 to 5 sprigs of thyme
- Salt, to taste
Liquid and Finishing Ingredients:
- 2 tablespoons brandy or whiskey (optional)
- 2 tablespoons flour
- 85 milliliters chicken stock
- 400 milliliters hard dry apple cider
- 2 apples, peeled, cored, and cut into wedges
- 125 milliliters heavy cream or double cream
Instructions
- Heat your oven to 180°C (350°F) and pat 2 lbs of chicken thighs and legs dry, then season them generously with salt.
- Heat 1 tbsp of olive oil in a large casserole dish over medium-high heat and sear your chicken pieces until golden brown on all sides, about 8-10 minutes total, then move them to a plate.
- In the same dish, cook 125g of bacon lardons over medium heat for 5-6 minutes until the fat renders and the bacon turns crispy, then transfer it to join your chicken.
- Add 4 diced shallots, 1 diced celery rib, and 2 sprigs of thyme to your dish and let them soften over low heat for 5-7 minutes, stirring occasionally so nothing browns.
- Stir 2 minced garlic cloves into your vegetables and cook for 30 seconds until fragrant.
- Pour 2 tbsp of brandy into your dish and scrape the bottom with a spatula to loosen all the flavorful browned bits, letting the alcohol cook off for about 1 minute.
- Sprinkle 2 tbsp of flour over everything and stir until it coats the vegetables in a paste, then gradually pour in 85 ml of chicken stock while stirring constantly.
- Slowly add 400 ml of hard dry apple cider to your sauce and mix it in completely until smooth.
- Return your chicken and bacon to the dish along with 2-3 additional thyme sprigs, then bring everything to a gentle boil over medium heat.
- Cover your casserole and transfer it to the oven for 30 minutes, then remove the lid and bake uncovered for another 30 minutes at 180°C (350°F).
- While your chicken bakes, heat a skillet over medium-high heat and sauté your 2 peeled, cored, and wedged apples for 4-5 minutes until they develop golden edges, being careful not to let them burn.
- Remove your casserole from the oven and stir in 125 ml of heavy cream, then return it uncovered to bake for another 20 minutes at 180°C (350°F).
- Fold your sautéed apple wedges into the dish and serve your chicken hot with your choice of potatoes or rice.
Notes
- Patting the chicken dry before seasoning helps it brown properly and develop a golden crust that adds depth to your sauce.
- Don’t skip deglazing the pan after cooking the bacon because those browned bits stuck to the bottom contain concentrated flavor that enriches your entire dish.
- Cook your apple wedges separately and add them just before serving so they stay tender and don’t break apart from sitting in the braising liquid.
- If you’re avoiding dairy, replace the heavy cream with crème fraîche or a mixture of chicken stock and cornstarch to maintain the creamy texture without changing the dish’s character.
- Prep Time: 15-20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 462 kcal
- Sugar: 7 g
- Sodium: 510 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg