Chicken, cider and bacon traybake
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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
Preheat the oven to 190°C.
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.
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.
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.
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