Recipe by Chef Neven Maguire.
Cook Time: 15 minutes.
Prep Time: 60 minutes.
12 rindless streaky bacon rashers
12 boneless, skinless 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
Preheat the oven to 200°C or Gas Mark 6.
Stretch each rasher with the back of a table knife, then use to wrap around a chicken thigh. Heat the Donegal Rapeseed Oil in a large casserole dish with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a plate and set aside. Reduce the heat, then add the onions and sweet potatoes and sauté for 5 minutes, until golden. Add the garlic and cook for 1 minute, stirring to prevent the mixture from sticking.
Add the mushrooms, redcurrant jelly, orange rind and bay leaf, then pour in the stock and cider. Bring to the boil, then reduce the heat and return the chicken to the casserole and stir in the thyme. Cover and cook in the oven for 1 hour, until the chicken is completely tender and the sauce has thickened slightly. Season to taste and stir in the parsley.
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.