Chicken braised with cider and bacon

Name: Chicken braised with cider and bacon
Total time: 50 min
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

50 minutes
serves 4
Easy

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.

April 15, 2015 at 3:39 pm

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

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.