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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