Chicken, cider and bacon traybake

Recipe by:

This is a wonderful example of how bacon can help elevate the taste of the other ingredients in a dish

Chicken, cider and bacon traybake

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 190°C.

  2. Heat a little olive oil in a large oven proof pan or casserole on medium high. Add the chicken legs to the pan and cook for 3-4 minutes each side so it is brown and crispy on the outside.

  3. Remove the chicken to a side plate. Add the bacon to the pan along with the shallot and cook for 3-4 minutes until the bacon crisps up and the shallot softens. Stir the flour into the pan. Gradually pour in the cider, simmering for 4 minutes and then stirring in the mustard.

  4. Place the chicken legs back in the pan and place in the oven, baking for 35-40 minutes. The chicken should be cooked through and the sauce, bubbling and turning golden. Serve.

Ingredients

  • 4 organic skin-on chicken thighs

  • 4 thick-cut smoked rashers

  • 1 banana shallot, peeled and thinly sliced

  • 450ml dry Irish cider

  • 1 heaped tsp Dijon mustard

  • 1 tbsp plain flour

  • Butter

  • Olive oil

  • Sea salt and black pepper

Method

  1. Preheat the oven to 190°C.

  2. Heat a little olive oil in a large oven proof pan or casserole on medium high. Add the chicken legs to the pan and cook for 3-4 minutes each side so it is brown and crispy on the outside.

  3. Remove the chicken to a side plate. Add the bacon to the pan along with the shallot and cook for 3-4 minutes until the bacon crisps up and the shallot softens. Stir the flour into the pan. Gradually pour in the cider, simmering for 4 minutes and then stirring in the mustard.

  4. Place the chicken legs back in the pan and place in the oven, baking for 35-40 minutes. The chicken should be cooked through and the sauce, bubbling and turning golden. Serve.