Chicken Thighs Braised in Cider with Sweet Potatoes

Name: Chicken Thighs Braised in Cider with Sweet Potatoes
Cuisine: Irish
Ingredients: 12 rindless streaky bacon rashers; 12 skinless, boneless chicken thighs; 3 tbsp rapeseed oil; 2 onions, cut into wedges; 2 sweet potatoes, peeled and cut into cubes; 2 garlic cloves, crushed; 275 g (10 oz) flat mushrooms, sliced; 2 tbsp redcurrant jelly; finely grated rind of 1 orange; 1 bay leaf; 450 ml (¾ pint) chicken stock; 120 ml (4 fl oz) dry cider; 2 tsp fresh thyme leaves; 1 tbsp chopped fresh flat-leaf parsley; 1 tbsp toasted flaked almonds; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; creamy mashed potatoes, to serve

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

When you’re in the mood for a real winter warmer that has tons of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can’t go far wrong with this recipe.

Ingredients

12 rindless streaky bacon rashers
12 skinless, boneless chicken thighs
3 tbsp rapeseed oil

Europe
Ireland
Main course
Gluten-free
Winter

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Stretch each rasher with the back of a table knife and then wrap it around a chicken thigh. Heat the oil in a large casserole with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a pla