Advertisement

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.

Ingredients

  • 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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement