Baked chicken with apples in bacon
6 servings
45 minutes
Baked chicken with apples and bacon is a true embodiment of the warmth and comfort of American cuisine. This recipe combines the tenderness of chicken thighs, the rich aroma of crispy bacon, and the sweetness of baked apples, creating a harmony of flavors. The dish gained popularity due to the balance of salty and sweet, making it perfect for family dinners or festive gatherings. Apple cider and vinegar add a tangy acidity, while marjoram contributes fresh herbal notes. Serving it with a thick, velvety sauce makes it even more appetizing. Each serving promises delight—tender meat with caramelized apples wrapped in crispy bacon. This recipe is an ideal way to impress guests or treat yourself to a cozy dinner.
1
Prepare all the ingredients.
2
Fry the bacon on a dry skillet on both sides until the edges are browned but the slice remains flexible.
- Bacon: 12 pieces
3
Place on paper towels to absorb excess fat.
4
Carefully remove the cores from the small apples.
5
Wrap the apples with pieces of bacon, securing them with half a toothpick.
- Apple: 12 pieces
- Bacon: 12 pieces
6
Drain the fat rendered from the bacon into a baking tray, arrange the apples on it. Bake the apples in a preheated oven at 200 degrees for ten minutes.
- Apple: 12 pieces
7
Meanwhile, pat the chicken dry with paper towels, season with salt and pepper, and fry in the pan where the bacon was cooked. It should take about eight minutes for a nice crust to form on the thighs.
- Chicken thighs: 6 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
8
Transfer the chicken to the baking tray among the apples and bake for another 25 minutes.
9
Pour off the remaining fat from the pan (without washing it) and add cider, vinegar, and marjoram.
- Cider: 240 ml
- Apple cider vinegar: 30 ml
- Marjoram: 1 teaspoon
10
Bring to a boil and, scraping off the stuck pieces of chicken and bacon with a wooden spatula, reduce the liquid by half.
11
Strain the sauce through a fine sieve, add the remaining finely chopped marjoram and a piece of butter.
- Marjoram: 1 teaspoon
- Butter: 15 g
12
Let the butter melt in the sauce, take out the chicken and pour it with the sauce.
13
Return to the oven for another 10 minutes, or until the chicken is fully cooked (you can check this by piercing the meat with a knife - the juice should be completely clear, without redness).