Chicken thighs braised with bacon, apples and dry cider, finished with a splash of cream for a naturally gluten-free autumn casserole.
Prep
20 mins
Cook
55 mins
Servings
4
Per serving
£2.75
Difficulty
easy
An orchard-country dish through and through - the apples soften into the sauce as it cooks, so you get sweetness without needing to add any sugar.
Season the chicken thighs. Brown them skin-side down in a large flameproof casserole over a medium-high heat for 6-8 minutes, then turn and brown the other side for 3 minutes. Remove and set aside.
Fry the bacon in the same pot until golden, then add the onion and cook for 5 minutes until softened. Add the apple wedges and cook for 2-3 minutes.
Pour in the cider and let it bubble for a minute, scraping up any browned bits from the base.
Dissolve the stock cube in 150ml boiling water and add to the pot with the thyme. Return the chicken to the pot, skin-side up, cover, and simmer gently for 30-35 minutes until the chicken is cooked through.
Lift out the chicken and keep warm. Mix the cornflour with a splash of cold water, stir into the sauce with the cream, and simmer for 2-3 minutes until thickened.
Return the chicken to the sauce to coat and serve.