Chicken with Cider Casserole
Recipe by Nigel Slater
- 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
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.