Baked chicken with cider and smoky bacon

The weather has turned in my part of the world, and autumn has rushed in with crisp mornings, clear azure skies and the promise of cool evenings. It’s a short season, and every day is to be cherished. It’s a joy to be cooking food for the season – warming and hearty – stews and soups, roasts and puddings, root vegetables with earthy herbs like thyme, tarragon and rosemary.

This casserole is rich and filling; perfect for the season, especially after a day in the outdoors. When making it try and find cider made from fresh apple juice, rather than concentrate, and look for a dry, not sweet variety. We love drinking cider in the summer, and the brew from the Barossa Cider Co. is one of our favourites. It is perfect for this dish. Serve with creamy mashed potatoes and steamed green beans and some crusty bread to sop up the leftover sauce.