Chicken braised with cider and bacon

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 536
  • Protein 38.1g
  • Fat 35.4g
  • Salt 1.96g
  • Fibre 5.2g