Chicken Thighs Braised in Cider with Sweet Potato

Recipe by Chef Neven Maguire.
  • Difficulty: Medium
  • Category:
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
  • 12 rindless streaky bacon rashers
  • 12 skinless boneless chicken thighs
  • 3 tbsp Donegal Rapeseed Oil
  • 2 onions (cut into wedges)
  • 2 sweet potatoes (cut into cubes)
  • 2 garlic cloves (crushed)
  • 275 g mushrooms (sliced)
  • 2 tbsp redcurrant jelly
  • 1 orange rind (finely grated)
  • 1 bay leaf
  • 450 ml chicken stock
  • 120 ml dry cider
  • 2 tsp fresh thyme leaves
  • 1 tbsp fresh flat leaved parsley (chopped)
  • 1 tbsp toasted flaked almonds
  • sea salt and freshly ground black pepper
  • creamy mash (to serve)
  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.