by Diana Rattray
Use your trusty Dutch oven to make this delicious oven braised chicken. the chicken is cooked with bacon, onions, and apples in a seasoned stock. Some apple juice or cider is added to the chicken stock for the braising liquid. The liquids can be defatted and reduced to make a flavorful sauce if you’d like.
I used whole chicken legs, but drumsticks and thighs may be used as well.
PrintBraised Chicken With Bacon and Apples
his oven-braised chicken gets fabulous flavor from bacon, apples, sage, and garlic. It’s a nice choice for a weeknight or Sunday dinner.
Ingredients
Braised Chicken With Bacon and Apples
his oven-braised chicken gets fabulous flavor from bacon, apples, sage, and garlic. It’s a nice choice for a weeknight or Sunday dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Braise
Ingredients
Scale
- 4 strips bacon, diced
- 2 tablespoons olive oil (divided use)
- 6 whole chicken legs, about 4 pounds, or use drumsticks and thighs
- salt and freshly ground black pepper
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 2 large tart 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
- 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.
