Braised Chicken with Bacon and Apples
Recipe type: main course
  • 2 tablespoons butter, divided
  • 3 - 4 pound whole chicken, or enough pieces for your family
  • 8 ounces bacon, either slab or strips, cut into 1 inch pieces
  • 1 large onion, sliced
  • ½ cup hard apple cider or apple juice
  • 2 bay leaves
  • 3 apples, sliced
  • ¾ cup heavy cream
  • 1 tablespoon dijon mustard
  • Preheat oven to 325F.
  1. Melt 1 tablespoon of butter in a french oven, then add the chicken and brown on all sides. Once brown, remove chicken to large
  2. platter and set aside.
  3. Add the bacon to the french oven and cook until crispy, then add the onions and cook just until they are covered with fat.
  4. Put the chicken on top of the bacon and onions, add hard cider or juice and bring to a boil. Take the pan off the heat, add bay
  5. leaves, cover, and slide it into the oven.
  6. Bake for 1½ hours or until the juices from the chicken are clear when pierced at the thickest parts.
  7. While the chicken is in the oven, prepare the apples by sautéing them in 1 tablespoon butter until they are tender, but not
  8. mushy.
  9. When the chicken is done, remove it from the pan, and bring the liquid to a boil. Once boiling, add the cream, and the mustard,
  10. and continue to cook until reduced to a sauce that coats the back of a spoon.
Recipe by Ennea Collective - crafting a fibre life at