Chicken Braised in Cider with Apples and Bacon

When my husband and I visited Normandy, we fell in love with the countryside and the people. Our biggest surprise was that there were no vineyards—just apple orchards producing cider in many varieties. This dish is similar to one we had for dinner in Normandy. Cooked in cider with apples and finished with a bit of cream, it is delicious served over buttered noodles.

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 5 large cooking apples, peeled and cored, cut into 8 wedges each
• 2 medium onions, cut into half rounds
• 2 teaspoons dried thyme
• 2 tablespoons Dijon mustard
• ¼ cup firmly packed light brown sugar
• 1½ cups apple cider
• 2 chicken bouillon cubes
• 8 strips thick-cut Applewood smoked bacon, cut into 1-inch pieces
• 8 chicken breast halves, skin and bones removed
• ½ teaspoon freshly ground black pepper
• ½ cup heavy cream
• ½ cup finely chopped fresh Italian parsley

Instructions

melt the butter in a large skillet over medium-high heat. Add the apples, onions, and thyme and sauté until the onions begin to soften, 5 to 7 minutes.

add the mustard, sugar, and cider and stir to combine, melting the sugar. Transfer to the insert of a 5- to 7-quart slow cooker. Add the bouillon cubes to the cooker, crushing them to dissolve. Set the cooker on warm while you sauté the chicken.

wipe out the skillet, cook the bacon until crisp, and remove it to paper towels to drain. Sprinkle the chicken with the pepper. Add the chicken to the bacon drippings in the skillet and brown on all sides.

transfer the chicken to the slow-cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Add the cream and parsley and stir to combine.

serve from the cooker set on warm.

serves 8