Chicken braised with cider and bacon
- Preparation and cooking time
- Total time
- Easy
- serves 4
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.
