A deliciously different, this apple bacon chicken is easy enough for weeknights, but also special enough for company. I've used bone-in chicken thighs, but any chicken will work here.
6chicken thighs, bone-in/skin on *see Note 1 for other chicken options
2Tablespoonsvegetable oil, or canola or other neutral oil
2slicesbacon, diced (applewood smoked is nice!)
1/2cuponion, diced, about 1/2 medium onion
1/4cupwhite wine
3/4cupapple juice, or cider
3/4cupchicken stock
2cupsapples, thinly sliced, about 2 un-peeled apples, cored, quartered and sliced
1/2teaspoonfresh thyme leaves, or 1/4 tsp. dried thyme or Herbes de Provence
1/4teaspoonwhipping cream
1/2teaspoondijon mustard
1Tablespooncornstarch , mixed with 1 Tbsp. water or mix with reserved pan drippings for a bit of extra flavour
Salt and freshly ground pepper
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Instructions
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.
Notes
Bone-in chicken breasts will take longer in the oven. Be sure to check the internal temperature of the chicken and ensure it reaches 165F. For boneless chicken thighs or boneless chicken breasts, you may not need to finish cooking in the oven if you cut the chicken breasts into thinner pieces. Simply simmer in the sauce until fully cooked through.Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!