Chicken in cider

1. 1

   Place the butter in a heavy-based, lidded casserole over a medium heat.

2. 2

   Add the sliced onion and allow to soften for one minute.

3. 3

   Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.

4. 4

   Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.

5. 5

   Add the apples and allow to soften for one minute.

6. 6

   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.

7. 7

   Serve immediately, taking the pot to the table and allowing people to help themselves.

1 serving ≈ 675 g

Nutrition values are estimates. - means data is unavailable.