Chicken braised with cider and bacon
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- olive oil
- 4 chicken legs
- 4 rashers thick-cut smoked back baconchopped into lardons
- 1 onionhalved and sliced
- 1 tbsp plain flour
- 450ml dry cider
- 1 heaped tsp Dijon mustard
- 1 small savoy cabbageshredded
- 25g butter
Nutrition: per serving
- kcal536
- fat35.4g
- saturates0g
- carbs0g
- sugars0g
- fibre5.2g
- protein38.1g
- salt1.96g
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.
