Braised Chicken With Bacon and Apples

This oven-braised chicken is rich with savory flavor and just a hint of sweetness from apples and cider. Crisp bacon, fragrant herbs, and garlic round out the braising liquid, making this a dish that feels both rustic and elegant.

Whole chicken legs or bone-in thighs and drumsticks work beautifully here. After a quick sear, the chicken is braised low and slow in a Dutch oven until tender and infused with the apple-sage aroma. Serve it with mashed potatoes, rice, or crusty bread to soak up the pan sauce.

Ingredient Notes

• Bacon: Adds smoky richness and helps flavor the braising base.
• Chicken legs: Whole legs, thighs, or drumsticks all work—bone-in, skin-on preferred for best flavor.
• Olive oil: Used in two stages to brown the chicken and cook the aromatics.
• Apples: Tart varieties like Granny Smith hold up well and balance the savory flavors.
• Onion & garlic: Build aromatic depth—use a sweet onion for mellow flavor.
• Flour: Helps thicken the sauce slightly before baking.
• Apple juice or cider: Adds a mild fruity sweetness to complement the savory elements.
• Chicken stock: Forms the bulk of the braising liquid—use low sodium if possible.
• Sage & thyme: Dried herbs bring warmth and complexity.
• Butter: Enriches the finished sauce when whisked in at the end.
• Parsley: Adds color and brightness as a final garnish.

Steps to Make Braised Chicken With Bacon and Apples

1. Cook the diced bacon in a Dutch oven until crisp; transfer to paper towels.
2. Brown the chicken pieces in the bacon fat with olive oil; remove and set aside.
3. Preheat the oven to 350°F.
4. Sauté the onion until golden, then add the garlic and chopped apples; cook briefly.
5. Stir in the flour and cook for another minute.
6. Add apple juice, chicken stock, sage, and thyme; stir and bring to a simmer.
7. Return chicken and bacon to the pot; cover and transfer to the oven.
8. Bake for 30 to 40 minutes, or until chicken is tender.
9. Remove chicken and solids to a platter; optionally strain and defat the pan juices.
10. Simmer the sauce to reduce slightly, whisk in butter, and stir in parsley.
11. Spoon the sauce over the chicken and serve.

Recipe Variations

• Use boneless thighs. Reduce bake time slightly and keep an eye on doneness.
• Swap the herbs. Try rosemary and marjoram instead of sage and thyme for a different aromatic profile.
• Add a splash of cream. Stir in 1 to 2 tablespoons of cream at the end for a richer sauce.
• Make it cider-only. Use hard cider in place of apple juice and part of the stock for more depth.
• Serve with mashed parsnips. A cozy alternative to potatoes that complements the apple and herb flavors.

Serving Suggestions

• Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
• Pair with roasted Brussels sprouts or sautéed green beans.
• Add a glass of dry cider or white wine to round out the meal.
• Include this dish on a cool-weather Sunday dinner menu.
• Garnish with extra parsley or thin apple slices for presentation.

Braised Chicken With Bacon and Apples

Diana

his oven-braised chicken gets fabulous flavor from bacon, apples, sage, and garlic. It’s a nice choice for a weeknight or Sunday dinner.

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Servings 6 servings

Calories 515

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Course Chicken

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

  

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• 4 strips bacon, diced
• 2 tablespoons olive oil, divided use
• 6 chicken legs, about 4 pounds quarters, or use drumsticks and thighs
• salt and freshly ground black pepper
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 2 large apples, peeled, cored, chopped
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup apple juice , or cider
• 2 cups chicken stock
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried leaf thyme
• 2 tablespoons butter
• 2 teaspoons chopped fresh parsley

Instructions

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• Put the diced bacon in a heavy Dutch oven. Place the pan over medium heat and cook the bacon until crisp. Remove the bacon to paper towels to drain.
• Add 1 tablespoon of olive oil to the Dutch oven and add the chicken pieces. Sprinkle with salt and pepper. Cook until browned on both sides, about 6 minutes total. Remove the chicken to a plate and set aside.
• Heat the oven to 350°F.
• Add the remaining 1 tablespoon of olive oil and the onion to the Dutch oven and cook until browned, stirring frequently.
• Add the garlic and apple to the onions and cook for 2 minutes longer. Stir in the flour until well blended. Cook, stirring, for 1 minute longer.
• Add the apple juice and chicken stock to the pan along with the sage and thyme. Cook while stirring until the mixture begins to simmer. Add the chicken and bacon back to the Dutch oven.
• Cover and bake in the preheated oven for 30 to 40 minutes, or until the chicken is cooked through. With a slotted spoon, remove the chicken and solids to a platter and keep warm.
• If desired, strain the liquids into a gravy separator. Return the defatted juices and solids to the pan.
• Boil the pan juices for about 5 minutes to reduce and thicken slightly. Whisk in the butter, 1 tablespoon at a time. Stir in the fresh chopped parsley and spoon the sauce over the chicken.

Nutrition

Calories: 515kcalCarbohydrates: 22gProtein: 26gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 142mgSodium: 356mgPotassium: 548mgFiber: 2gSugar: 14gVitamin A: 286IUVitamin C: 7mgCalcium: 36mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword braised chicken

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