Baked Chicken and Bacon-Wrapped Lady Apples

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant roasted chicken with bacon-wrapped lady apples is a wonderful way to celebrate seasonal produce. The dish combines succulent chicken thighs with the natural sweetness of miniature apples, all tied together by the smoky saltiness of bacon. It is a sophisticated traybake that relies on the harmony of autumn flavours to create a meal that feels special yet remains simple to prepare.

As a naturally dairy-free main course, this recipe is ideal for hosting or a comforting family Sunday roast. The sharp tang of the cider and vinegar reduction cuts through the richness of the meat, resulting in a beautifully balanced glaze. Serve this alongside some steamed seasonal greens or crushed new potatoes to soak up the delicious herb-infused juices.

Ingredients for Baked Chicken and Bacon-Wrapped Lady Apples

8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (900g
with skin and bones)
1/2 כפיות מלח
1/2 כפיות פלפל שחור
240ml unfiltered apple cider
120ml cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

How to make Baked Chicken and Bacon-Wrapped Lady Apples

Put oven rack in middle position and preheat oven to 204°C.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 180ml ), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.