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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.
What You’ll Like About This Dish
- Deep flavor. Bacon, apples, garlic, and sage create a beautifully layered braising base.
- One-pot convenience. Everything cooks in a Dutch oven—easy cleanup and maximum flavor.
- Weeknight or weekend-worthy. Impressive enough for Sunday dinner, but hands-off once it’s in the oven.
- Flexible cuts. Works well with whole legs, thighs, or drumsticks.
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
- Cook the diced bacon in a Dutch oven until crisp; transfer to paper towels.
- Brown the chicken pieces in the bacon fat with olive oil; remove and set aside.
- Preheat the oven to 350°F.
- Sauté the onion until golden, then add the garlic and chopped apples; cook briefly.
- Stir in the flour and cook for another minute.
- Add apple juice, chicken stock, sage, and thyme; stir and bring to a simmer.
- Return chicken and bacon to the pot; cover and transfer to the oven.
- Bake for 30 to 40 minutes, or until chicken is tender.
- Remove chicken and solids to a platter; optionally strain and defat the pan juices.
- Simmer the sauce to reduce slightly, whisk in butter, and stir in parsley.
- Spoon the sauce over the chicken and serve.
Tips
- Use a tart apple variety for best contrast against the savory bacon and herbs.
- If using boneless chicken, reduce bake time to avoid overcooking.
- A gravy separator helps remove excess fat from the sauce before finishing.
- Don’t skip reducing the sauce—it concentrates the flavor beautifully.
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.
How to Store
Refrigerate: Store leftovers in a covered container in the refrigerator for up to 3 days.
Freeze: Freeze cooled chicken and sauce in airtight containers for up to 2 months.
Reheat: Reheat gently on the stovetop or in the oven at 325°F until warmed through. Add a splash of broth if the sauce has thickened too much.
Braised Chicken With Bacon and Apples
This oven-braised chicken gets fabulous flavor from bacon, apples, sage, and garlic. It's a nice choice for a weeknight or Sunday dinner.
Ingredients
- 4 strips bacon, diced
- 2 tbsp olive oil, divided
- 6 chicken leg quarters (about 4 pounds)
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup chopped onions
- 2 cloves garlic, minced
- 2 large apples, peeled, cored, and chopped
- 1 ½ tbsp all-purpose flour
- ½ cup apple juice or apple cider
- 2 cups chicken stock
- 2 tsp rubbed sage
- 1 tsp dried leaf thyme
- 2 tbsp butter
- 2 tsp chopped fresh parsley
Recommended Equipment
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.4 strips bacon
- Add 1 tablespoon of olive oil to the Dutch oven and add the chicken pieces. Sprinkle with kosher salt and freshly ground black pepper. Cook until browned on both sides, about 6 to 8 minutes total. Remove the chicken to a plate and set aside.1 tbsp olive oil | 6 chicken leg quarters (about 4 pounds) | Kosher salt and freshly ground black pepper
- Heat the oven to 350°F.
- Add the remaining 1 tablespoon of olive oil and the onion to the Dutch oven and cook for 4 to 6 minutes, or until lightly browned, stirring frequently.1 tbsp olive oil | 3/4 cup chopped onions
- Add the garlic and apples to the onions and cook for 2 minutes longer. Stir in the flour until well blended. Cook, stirring, for 1 minute longer.2 cloves garlic | 2 large apples, peeled, cored, and chopped | 1 1/2 tbsp all-purpose flour
- Add the apple juice or cider 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.1/2 cup apple juice or apple cider | 2 cups chicken stock | 2 tsp rubbed sage | 1 tsp dried leaf thyme
- Cover and bake for 30 to 40 minutes, or until the chicken is tender and the thickest part registers 175°F to 185°F. With a slotted spoon, transfer the chicken, apples, bacon, and onions to a platter and keep warm. If desired, pour the pan juices into a gravy separator, then return the defatted juices to the Dutch oven.
- 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 parsley and spoon the sauce over the chicken.2 tbsp butter | 2 tsp chopped fresh parsley
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.
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