Chicken in Cider

A tasty, quick prep & bung in oven supper . Even better -  calls for cider Oliver and Henry (but uses dry cider - don't use the fruity stuff!).

Serve with baked or mashed potato and veg.

Serves 4

Prep time: 15 mins

Cook time: 40 mins

Pre-heat oven to 190c or 170c fan 

(**or simmer on the hob if you don't have oven proof pan**)

Equipment

Frying pan or shallow casserole (suitable for oven - no plastic handles otherwise use hob)

Wooden spoon

Tongs to turn chicken if you have

Knife and chopping board

Ingredients

1 tbsp Olive oil

4 large chicken legs or 8 thighs skin on (add extra if hungry)

4 rashers bacon sliced (streaky / back / pancetta)

1 onion

1 tbsp Plain flour

450ml (a can) Dry cider

1 heaped tsp Dijon mustard

Method

Heat oil in the pan until sizzling. Place chicken skin side down in the hot oil and cook on high until the skin is golden. 

Turn to seal the other side. Once nicely coloured remove and place on a plate.

Add the bacon and onion to the pan and cook for 3-4 mins until onions are soft and starting to colour.

Sprinkle flour over the onions and bacon and stir through for a minute to blend.

Slowly pour in the can of cider stirring all the time and bring up to a simmer. 

Stir in the mustard.

Place the chicken back into the pan, skin side up, and cover.

Place in the oven for 35-40 mins or simmer gently on hob if you haven't got an oven proof casserole. Check seasoning and if necessary add salt or pepper or more mustard. Serve.

Enjoy!