Baked Chicken with Cider and Smoky Bacon.

 

Baked Chicken with Cider and Smoky Bacon

If you are looking for a warm, comforting dish that balances rustic flavors with a touch of elegance, then baked chicken with cider and smoky bacon is a perfect choice. This dish is a beautiful combination of tender chicken, crisp bacon, and the sweet tang of apple cider, making it ideal for both weeknight dinners and special gatherings. The cider not only keeps the chicken moist but also infuses it with a mild sweetness that contrasts perfectly with the saltiness of smoky bacon.

Ingredients

For serving 4 people, you will need:

• 4 bone-in chicken thighs (skin on for best flavor)

• 150 g smoky bacon (streaky, cut into small strips)

• 1 large onion (sliced thinly)

• 2 garlic cloves (minced)

• 1 apple (peeled and cut into wedges, preferably a firm variety like Granny Smith)

• 300 ml apple cider (dry or medium, not sparkling)

• 100 ml chicken stock

• 2 tablespoons olive oil or butter

• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

• 1 bay leaf

• Salt and freshly ground black pepper to taste

Optional:

• 2 tablespoons double cream (for a richer sauce)

• Fresh parsley for garnish

Method

1. Preheat and Prepare
   Preheat your oven to 180°C (350°F). Pat the chicken thighs dry with kitchen paper and season them generously with salt and pepper. This helps to create a golden, crisp skin.

2. Fry the Bacon
   Heat olive oil or butter in a large ovenproof pan. Add the smoky bacon strips and cook until they begin to crisp and release their fat. This will form a flavorful base for the dish. Remove the bacon and set aside, leaving the rendered fat in the pan.

3. Brown the Chicken
   Place the chicken thighs skin-side down in the same pan. Cook over medium heat until the skin becomes golden and crisp. Flip to sear the other side lightly. Remove the chicken and keep aside.

4. Cook the Aromatics
   In the remaining fat, sauté sliced onions and garlic until they soften and turn translucent. Add the apple wedges and cook for 2–3 minutes until slightly caramelized. This layer of sweetness balances the smokiness of the bacon.

5. Add Cider and Stock
   Pour in the apple cider to deglaze the pan, scraping up any browned bits for extra flavor. Add the chicken stock, thyme, bay leaf, and return the chicken thighs to the pan. Scatter the crispy bacon over the top.

6. Bake
   Cover the pan with a lid or foil and transfer it to the oven. Bake for about 40–45 minutes until the chicken is fully cooked and tender. The juices should run clear when pierced.

7. Optional Creamy Finish
   For a richer sauce, stir in a little double cream after removing from the oven. Adjust seasoning with extra salt and pepper if needed.

8. Serve
   Garnish with fresh parsley and serve hot with mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious cider sauce.

                                          

Why This Recipe Works

The beauty of this recipe lies in its balance of flavors:

• Smoky bacon adds depth and saltiness.

• Apple cider provides gentle sweetness and acidity.

• Chicken thighs stay moist and flavorful during baking.

• Apples and onions bring freshness and a touch of rustic charm.

This harmony creates a dish that feels both homely and gourmet.

Variations

• Lighter version: Use chicken breasts instead of thighs, though cooking time may be shorter.

• Vegetable boost: Add carrots, leeks, or celery for more texture.

• Herbal twist: Rosemary or sage can replace thyme for a different flavor profile.

• Cider swap: For a non-alcoholic option, replace cider with apple juice mixed with a splash of vinegar for tang.

Serving Suggestions

Baked chicken with cider and smoky bacon is versatile. For a comforting dinner, serve it with creamy mashed potatoes and buttered green beans. For a rustic weekend meal, pair it with crusty sourdough bread and a crisp green salad. A glass of chilled apple cider or white wine complements the dish perfectly.