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.


  • olive oil
  • 4 chicken legs
  • 4 rashers thick-cut smoked back bacon, chopped into lardons
  • 1 onion, halved and sliced
  • 1 tbsp plain flour
  • 450ml dry cider
  • 1 heaped tsp Dijon mustard
  • 1 small savoy cabbage, shredded
  • 25g butter


  • 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.

  • 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.

  • 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.

  • STEP 4

    Steam the cabbage until tender. Toss with butter and seasoning and serve with the chicken.


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