A deliciously different chicken dish that is easy enough for weeknights, but also special enough for company. You can use any chicken with this one. If you prefer boneless chicken and you want to speed up the dish, simply cut them in small pieces, brown first, then simmer in the sauce to finish cooking.
6chicken thighsbone-in/skin on
2Tbsp.vegetable oilor canola or other neutral oil
2slicesbacondiced (applewood smoked is nice!)
1/2cuponiondiced, about 1/2 medium onion
3/4cupapple juiceor cider
2cupsapplesthinly sliced, about 2 un-peeled apples, cored, quartered and sliced
1/2tsp.fresh thyme leavesor 1/4 tsp. dried thyme or Herbes de Provence
1Tbsp.cornstarch mixed with 1 Tbsp. wateror mix with reserved pan drippings for a bit of extra flavour
Salt and freshly ground pepper
Preheat oven to 375° F. and line a baking sheet with foil (for easy cleanup!). Set aside.
In a large skillet, heat vegetable oil over medium-high heat. Dry chicken thighs well and sprinkle skin with salt and pepper. Once oil is hot, place thighs, skin side down in to the oil and allow to cook until golden brown. Flip and cook on the other side for a few minutes. Remove chicken to the prepared baking sheet and place in to the pre-heated oven for about 20 minutes. (*Watch skin as chicken cooks in the oven and cover loosely with a piece of foil if it starts to brown too much).
Meanwhile, remove the oil and drippings from the pan and discard. Cook the bacon in the same skillet over medium-high heat until starting to brown. Add the onions and cook until the bacon is crisp and the onions are lightly browned. Add the white wine and allow to cook until the alcohol smell burns off (1-2 minutes). Add the apple juice, chicken stock, apples and thyme. Bring to a boil, then immediately reduce heat to medium-low and allow to simmer until apples soften. Add the cream and dijon to the sauce and stir to combine. Add a bit of the cornstarch/water mixture a bit at a time until sauce thickens to your liking. Taste and add salt and pepper, to taste.
Remove chicken from oven and check for doneness (if you have a thermometer, should be about 165° F.). Otherwise, cut in to one and check. Juices should run clear and the meat should not be pink near the bone. If necessary, return to the oven for longer while you keep your sauce warm over low heat. Place chicken on a large serving plate. Spoon sauce around chicken and serve. This chicken is nice with mashed potatoes or rice.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!