Chicken with Cider Casserole

11:30 am on 9 June 2014

Recipe by Nigel Slater
Serves 4-6


  • 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


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.

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