Chicken in cider
A warming meal of juicy chicken thighs fried with bacon, apples and cider. Try it with mashed potato.
Ingredients
- 30g/1oz butter
- 1 red onion, peeled and sliced
- 6 chicken thighs
- 6 rashers of smoked streaky bacon, cut into postage stamp sized pieces
- 2 Discovery apples or similar, cored and sliced into wedges
- 300ml/10Β½fl oz dry cider
- salt
- mashed potato, to serve
Method
Place the butter in a heavy-based, lidded casserole over a medium heat.
Add the sliced onion and allow to soften for one minute.
Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.
Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.
Add the apples and allow to soften for one minute.
Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear.
Serve immediately, taking the pot to the table and allowing people to help themselves.
