Preheat oven to 175°C / 350°F. This low-and-slow temperature is crucial for the Amish style — the chicken becomes tender enough to fall off the bone.
Brown the chicken first. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a splash of oil and brown the chicken pieces skin-side down for 4–5 minutes until deep golden. Flip and brown the other side for 2 minutes. Remove and set aside. Don't rush this step — the fond on the bottom of the pan is pure flavour.
Cook the aromatics. In the same pan, melt the butter over medium heat. Add the chopped bacon (if using) and cook for 2 minutes. Add the sliced onion and cook slowly for 8–10 minutes, stirring occasionally, until soft, golden, and sweet. Add the garlic and cook for a further 1 minute.
Build the sauce. Stir in the apricot jam, chicken broth, brown sugar, thyme, and cinnamon. Scrape up any bits from the bottom of the pan — that's where all the flavour lives. Bring to a gentle simmer.
Add the chicken back in. Nestle the browned chicken pieces into the sauce, skin-side up, so the tops stay exposed. The sauce should come about halfway up the sides of the chicken.
Roast low and slow. Transfer the pan to the oven, uncovered. Roast for 55–65 minutes until the chicken is completely tender and the sauce has thickened into a rich, glossy coating.
Taste and adjust. Before serving, taste the sauce and adjust seasoning. A tiny splash of apple cider vinegar can brighten everything up beautifully at this stage.
Serve generously. Spoon the sauce lavishly over the chicken and serve with egg noodles, buttered potatoes, or thick slices of crusty bread to mop up every last drop.
