+ 4 bone-in/skin-on chicken thighs
+ 2 Tbsp olive oil
+ 4 slices of bacon, diced
+ 1/2 c diced onion
+ 1/4 c cooking sherry (or white wine)
+ 3/4 c apple cider (or juice)
+ 3/4 c chicken stock
+ 2 c thinly sliced apples, skin-on
+ 1/2 tsp fresh thyme leaves
+ 1/4 c heavy cream
+ 1/2 tsp. dijon mustard
+ 1 Tbsp cornstarch mixed with 1 Tbsp water (or mix with reserved pan drippings in lieu of water)
+ Salt & freshly ground pepper
Preheat oven to 375 degrees.
In a large skillet, heat olive oil over medium-high heat. Dry chicken thighs well and sprinkle skin with salt & pepper. Once oil is hot, place thighs, skin side down in the oil & allow to cook until golden brown. Flip & cook on the other side for a few minutes. Remove chicken & transfer into cooking dish; place in oven.
While the chicken is cooking, remove the oil & drippings from pan & reserve. Cook the bacon in the same skillet over medium heat until starting to brown. Add the onions & cook until the bacon is crisp & the onions are lightly browned. Add the sherry & cook for 1-2 minutes. Add the apple cider, chicken stock, apples & thyme. Bring to a boil, then immediately reduce the heat to medium-low & allow to simmer until the apples soften. Add the cream & dijon to the sauce & stir to combine. Add a bit of the cornstarch mixture a bit at a time until the sauce thickens to your liking. Taste & add salt/pepper, to taste.
Remove chicken from the oven & check for doneness (approximately 30 minutes/meat should be about 165 degrees). Spoon sauce over chicken & serve.
Pair with autumn vegetable medley (e.g., squash, tomatoes, brussels, etc.) and/or rice/potatoes.