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Ingredients
- olive oil
- chicken legs 4
- thick-cut smoked back bacon 4 rashers, chopped into lardons
- onion 1, halved and sliced
- plain flour 1 tbsp
- dry cider 450ml
- Dijon mustard 1 heaped tsp
- savoy cabbage 1 small, shredded
- butter 25g
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.
Nutritional Information
- Kcals 536
- Protein 38.1g
- Fat 35.4g
- Salt 1.96g
- Fibre 5.2g
