Cider Chicken with Apples, Bacon and Thyme

By Coppermouse

Ingredients

• large skinless bone-in chicken thighs (about 2 pounds)
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 4 strips bacon, coarsely chopped
• 2 Vidalia onions, thinly sliced
• 3/4 cup chicken broth
• 2 Granny Smith apples, cut into 1/4-inch-thick wedges
• 1/2 cup apple cider
• 1 tablespoon chopped fresh thyme
• 2 tablespoons softened butter

Preparation

Step 1

Sprinkle the chicken with the salt. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes. Transfer the chicken to a plate.

Add the bacon to the skillet and cook, stirring occasionally, until the bacon is crisp and browned, 3-4 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions and 1/4 cup broth to the skillet. Reduce the heat to medium. Cover and cook, stirring occasionally, until the onions are just tender, about 8 minutes. Add the apples and cook, stirring until the apples are tender, about 5 minutes.

Return the chicken with its juices to the skillet. Add the cider, remaining 1/2 cup broth and thyme; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce begins to thicken slightly, about 8 minutes longer. Remove from the heat. Swirl in the butter and sprinkle with bacon.