A bottle of Angry Orchard in the refrigerator and a storm raging outside was all the incentive required for last night's dinner. Oh I say that now, but in combination with a return trip to the valley to pick up our Jeep with its repaired transmission on top of an almost sleepless night, we were in need of some good old fashioned down home comfort grub.
Chicken thighs browned in bacon drippings and dressed with crisp bacon, shallots, rosemary and braised in hard apple cider make for an amazingly delicious combination. Throw turnip or parsnip into the pot too and you've a dinner that as easy to make as it is good for the soul.
In case you're curious about what's happening around here, if bad luck runs in threes, we're hopeful our run is over because we've certainly had our share. On top of everything else, our little Maxer Dawg woke us up screaming in pain and following an emergency trip into the Veterinarian, x-rays and such, it appears he's got nerve and/or back problems kinda' like his Momma. Nothing like keeping it all in the family. Anyway drugged out and still suffering, thankfully he appears to be improving although much too slowly in our opinion. There's nothing so terrifying as seeing your trusty feisty 11 year old furry best friend in pain is there?
One thing I'd like to know is what the heck is this growing old gracefully nonsense anyway?
Braised Chicken in Hard Cider with Bacon from JBug’s Kitchen Antics inspired by myrecipes.com
2 pounds chicken thighs (I used bone in, skin on thighs)
Salt and course ground black pepper
4 slices thick cut bacon
1 tablespoon olive oil
1 large shallot, sliced
1 12 ounce bottle hard cider (I used Angry Orchard)
1 tablespoon chopped fresh rosemary
1 large turnip, peeled and cut into wedges
Preheat oven to 350. Heat a large Dutch oven over medium high heat. Add bacon slices and cook until almost crisp. Remove from pan and cut into pieces. Set aside. Add oil to Dutch oven and heat. Season chicken well with salt and pepper. Brown on all sides and remove from pan when done. Drain and discard all but 1 tablespoon fat from pan. Return chicken to the pot along with shallots, cider and rosemary. Arrange turnip wedges on top. Place into preheated oven and bake for 40 minutes or until chicken is cooked and turnip tender. Makes 6 servings.
Other finger lickin' braised chicken recipes are