As the seasons change and autumn settles in with its crisp air, golden foliage, and the scent of woodsmoke in the air, it’s the perfect time to transition from lighter summer meals to more hearty, warming dishes. The days are still bright and clear, but the evenings cool down quickly, making a comforting meal all the more inviting.
This baked chicken with cider and smoky bacon is the perfect dish for such an occasion. A rustic and satisfying meal, it embodies everything we love about autumn cooking—deep, savory flavors, the warmth of the oven, and a slow-cooked richness that is both filling and deeply satisfying. It’s ideal after a long walk in the countryside, a day spent raking leaves, or even just a cozy evening at home.
One of the keys to making this dish truly exceptional is choosing high-quality ingredients. Seek out a good, dry apple cider—one made from fresh-pressed apples rather than concentrate. The natural acidity and apple-forward flavor of a well-crafted cider add depth to the sauce, complementing the smoky saltiness of the bacon and the rich succulence of the chicken. A particular favorite of mine is the brew from the Barossa Cider Co., which brings a perfect balance of dryness and fruitiness.
This dish pairs beautifully with creamy mashed potatoes, which soak up the luxurious sauce, and a side of steamed green beans for a fresh contrast. Serve it with crusty bread to mop up every last drop of the flavorful cider-infused gravy.
Ingredients (Serves 4)
1 tablespoon olive oil
4 chicken Maryland pieces (thigh and drumstick attached), 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 extra for garnish
2 heaped teaspoons Dijon mustard
450 ml dry apple cider
Sea salt and freshly ground black pepper
Method
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F). While the oven is heating, prepare your ingredients. Slice the onion, finely chop the garlic, and cut the smoky bacon into bite-sized pieces. Strip some of the thyme leaves from their stems, keeping a few sprigs whole for cooking.
Step 2: Brown the Chicken
Heat a large, heavy-bottomed frying pan over medium heat. Add the olive oil and allow it to warm slightly before placing the chicken pieces skin-side down. Cook until the skin is golden and crisp, about 4-5 minutes. Turn the chicken and cook for another 3-4 minutes on the other side. This initial browning process is crucial as it develops the deep, roasted flavors that will permeate the entire dish. Once browned, remove the chicken from the pan and set it aside on a plate.
Step 3: Cook the Bacon, Onion, and Garlic
In the same pan, add the chopped bacon. Let it sizzle and render its fat until it becomes slightly crispy. Then, add the sliced onion and sauté gently, allowing it to soften and become translucent. After a few minutes, stir in the chopped garlic and thyme sprigs, being careful not to let the garlic burn. Cooking these aromatic ingredients in the bacon fat adds a depth of flavor that will enhance the sauce.
Step 4: Deglaze with Cider and Add Mustard
Turn the heat up to high and pour in the dry apple cider, allowing it to bubble and simmer. As it cooks, use a wooden spoon to scrape up any caramelized bits from the bottom of the pan—this is where much of the flavor is concentrated. After about 2 minutes, add the Dijon mustard, stirring well to combine. The mustard adds a subtle tang and complexity to the sauce, balancing the sweetness of the cider and the richness of the bacon and chicken.
Step 5: Assemble and Bake
Pour the sauce into the bottom of a medium-sized casserole dish. Arrange the browned chicken pieces on top in a single layer, skin-side up. Spoon some of the sauce over the chicken to keep it moist and flavorful. Season generously with salt and freshly ground black pepper. Cover the dish tightly with foil and place it in the preheated oven.
Step 6: Bake to Perfection
Bake the casserole for 35-40 minutes, allowing the chicken to absorb the rich flavors of the cider sauce. After this initial cooking time, remove the foil, baste the chicken with some of the sauce, and return it to the oven uncovered for another 10 minutes. This final step helps deepen the color of the chicken skin and allows the sauce to thicken slightly.
Step 7: Garnish and Serve
Before serving, remove the cooked thyme sprigs and scatter over a tablespoon of fresh thyme leaves for a burst of herbaceous aroma. Finish with another generous grind of black pepper.
Serve the baked chicken with creamy mashed potatoes, steamed green beans, and plenty of crusty bread to mop up the delicious cider-infused sauce. A simple green salad on the side can add a refreshing contrast.
Variations and Substitutions
For a richer sauce: Add a splash of heavy cream or a knob of butter to the sauce before serving to create a silkier texture.
For extra depth: A handful of sliced mushrooms can be sautéed along with the onions for an earthy note.
For a different protein: Try substituting the chicken with pork chops or thick sausages for a variation on the dish.
For a thicker sauce: Mix a teaspoon of cornstarch with a little cold water and stir it into the sauce during the last 10 minutes of baking.
For an alcohol-free version: Use a combination of unsweetened apple juice and a splash of apple cider vinegar as a substitute for the cider.
Pairing Suggestions
A meal this flavorful deserves a great beverage pairing. A dry apple cider or a medium-bodied white wine, such as Chardonnay or Viognier, complements the dish beautifully. For a non-alcoholic option, a spiced apple drink with cinnamon and cloves enhances the autumnal feel.
Final Thoughts
Baked chicken with cider and smoky bacon is a dish that celebrates the best of autumn’s bounty. It’s a comforting, rustic meal that’s simple to prepare yet full of complex flavors. Whether you make it for a family dinner or a small gathering with friends, this dish will bring warmth and joy to your table. Enjoy every bite and savor the season!