Chicken Thighs Braised in Cider with Sweet Potato
Ingredients:
- 12 rindless streaky bacon rashers- 12 skinless, boneless chicken thighs
- 3 tbsp Donegal Rapeseed Oil
- 2 onions, cut into wedges
- 2 sweet potatoes, peeled and cut into cubes
- 2 garlic cloves, crushed
- 275g (10oz) flat mushrooms, sliced
- 2 tbsp redcurrant jelly
- finely grated rind of 1 orange
- 1 bay leaf
- 450ml (¾ pint) chicken stock
- 120ml (4fl 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
- creamy mashed potatoes, to serve
Instructions
1: 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.
2: 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 plate and set aside.
3: Reduce the heat, then add the onions and sweet potatoes. Sauté for 5 minutes, until golden. Add the garlic and cook for 1 minute, stirring to prevent it from sticking. Add the mushrooms, redcurrant jelly, orange rind and bay leaf then pour in the stock and cider.
4: Bring to the boil, then reduce the heat, return the chicken to the casserole and stir in the thyme. Cover and cook for 1 hour, or until the chicken is completely tender and the sauce has thickened slightly.
5: Season to taste and stir in the parsley.
6: To serve, sprinkle the casserole with the flaked almonds, then place directly on the table with a large bowl of creamy mashed potatoes to mop up all those delicious juices.
