Chicken with Cider Casserole

Recipe by Nigel Slater
Serves 4-6

Ingredients

• 30g butter
• 1 red onion, peeled and sliced
• 6 chicken thighs
• 6 rashers smoked streaky bacon, sliced into 2cm pieces
• 2 apples, cored and sliced into wedges
• 300ml dry cider
• salt

Method

Place butter into a heavy-based, lidded casserole dish over a medium heat.

Add the sliced onion and soften for one minute.

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

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

Add the apple wedges and allow to soften for one minute.

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.

Serve immediately, with mashed potato.