A great hearty recipe to try during apple season, when fresh farm cider is easily available.
Directions for: Smoky Chicken and Cider
Ingredients
Extra-virgin olive oil, for drizzling
8 oz good-quality smoky bacon, sliced
8 - 10 pieces chicken, bone-in legs, thighs, and breast meat combined
Kosher salt and freshly ground black pepper
2 onions, peeled and cut into wedges with the root end attached
4 carrots, peeled, sliced on an angle 1/2-inch thick
2 Tbsp fresh thyme, chopped
2 - 3 leaves large fresh bay leaves
3 Tbsp all-purpose flour
2 cups cloudy apple cider
cup dark amber maple syrup
cup apple cider vinegar
1 - 2 cups chicken stock
1 pound Yukon gold potatoes, quartered
2 apples, Golden Delicious cored and sliced
Directions
1. Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon to the hot pan, brown it and then remove with a slotted spoon.
2. Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal.
3. Reheat in an oven preheated to 325 F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken.
See more: Chicken, Comfort Food, Fall, Winter