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Chicken braised with cider and bacon
Published: April 15, 2015 at 3:39 PM
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serves 4
Easy
Total time: 50 mins
A star rating of 4.7 out of 5.3 ratingsRate
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We love this really easy chicken recipe with a delicious, cidery sauce. After 40 minutes in the oven, the flavours of the cider and bacon really come through.
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Try this recipe for chicken braised with cider and bacon, then check out our chicken and bacon pasta bake plus our chicken, leek and bacon pie.
Ingredients
Nutrition
-
olive oil
-
4 chicken legs
-
4 rashers thick-cut smoked back bacon
chopped into lardons
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1 onion
halved and sliced
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1 tbsp plain flour
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450ml dry cider
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1 heaped tsp Dijon mustard
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1 small savoy cabbage
shredded
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25g butter
Nutrition: per serving
- kcal536
- fat35.4g
- saturates0g
- carbs0g
- sugars0g
- fibre5.2g
- protein38.1g
- salt1.96g
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Method
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step 1
Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a roasting tin or large casserole over a medium flame on the hob. Add the chicken legs and cook for 3-4 minutes per side, until golden. Remove from the tin.
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step 2
Add the bacon and onion to the tin and cook for 3-4 minutes, stirring occasionally, until golden. Stir in the flour and cook for 1 minute, then gradually add the cider. Simmer for 2 minutes, then stir in the mustard.
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step 3
Sit the chicken legs back in the roasting tin and cover with foil. Put in the oven and bake for 35-40 minutes, until the chicken is cooked through.
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step 4
Steam the cabbage until tender. Toss with butter and seasoning and serve with the chicken.
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Overall rating
A star rating of 4.7 out of 5.3 ratings
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