Recipes

Apple Cider Chicken with Rosemary Peppercorn Sauce

Published: 

Apple Cider Chicken with Rosemary Peppercorn Sauce
Portions
4

Ingredients

  • 600–700g mini potatoes
  • 4 strips bacon, diced
  • 6–8 bone-in skin-on chicken thighs
  • Salt & pepper
  • ½ teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 2 shallots or 1 yellow onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon finely chopped rosemary
  • 1 cup apple cider
  • ½ cup whipping cream
  • 1 tablespoon grainy Dijon mustard
  • ½–1 teaspoon cracked black pepper
  • 1–2 tablespoons olive oil

Directions

  1. Place a large sheet pan onto the bottom rack of your oven and heat it to 375ºF. Make sure your other oven rack is set to the middle position.
  2. Halve the potatoes and add to a pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes or until the potatoes are fork tender. Drain the potatoes and set aside to steam dry in the strainer.
  3. Add the bacon to a large oven-safe skillet and place over medium heat. Cook the bacon, stirring occasionally, until golden and crisp, about 6 to 7 minutes. Remove the bacon to a plate and set aside.
  4. Meanwhile, pat the chicken dry and season with salt, pepper, and smoked paprika. Scatter over the flour and toss to lightly coat the chicken thighs. Add the coated chicken to the pan, skin side down, and sear for 5 to 6 minutes or until golden brown. At this point, the chicken will not be cooked but set it aside on a plate skin side up.
  5. Add the shallots or onion to the pan, season with salt and pepper, and cook for 1 to 2 minutes. Stir in the garlic and rosemary and continue to cook for about a minute. Deglaze the pan with the cider and bring to a simmer. Stir through the cream, Dijon, and cracked black pepper and season to taste with more salt, if needed.
  6. Add the bacon into the sauce and nestle in the chicken thighs, skin side up. Transfer the potatoes to a large bowl or back into their pot and toss with 1 to 2 tablespoons of olive oil and season with salt and pepper. If you have any extra, feel free to add a sprig or two of rosemary. Carefully transfer the potatoes to the hot sheet pan in the oven. Place the pan of chicken onto the middle rack and bake both for 25 to 30 minutes or until the chicken is cooked through to 165ºF and the potatoes are golden. If needed, you can continue cooking the potatoes while the chicken rests for 10 minutes before serving.