Chicken Thighs Braised in Cider with Sweet Potato
Recipe by Chef Neven Maguire.
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
60
mins
Total Time:
75
mins
Ingredients
-
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)
Instructions
-
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 plate and set aside.
-
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.
-
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.
-
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.