- 12 rindless streaky bacon rashers
- 12 skinless and boneless chicken thighs
- 3 tblsp rapeseed oil
- 2 onions (cut into wedges)
- 2 sweet potatoes or 1 small butternut squash (peeled and cut into cubes)
- 2 garlic cloves (crushed)
- 2 tblsp plain flour
- 2 tblsp crab apple jelly
- 330 ml bottle of bulmers
- 300 ml chicken stock
- 1 tblsp chopped fresh flat-leaf parsley
- 1 tblsp toasted flaked almonds
- salt and freshly ground black pepper
- mashed potatoes, to serve
- Preheat the oven to 200C (400F/Gas 6). Stretch each rasher with the back of a table knife and then use to wrap 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, add the onions and sweet potatoes or butternut squash, then sauté for 5 minutes until golden. Add the garlic and cook for 1 minute, stirring to prevent the mixture sticking. Stir the flour through to coat everything.
- Add the crab apple jelly and then pour in cider and stock. Bring to the boil, then reduce the heat and return the chicken to the casserole. Cover and cook for 1 hour or until the chicken is completely tender and the sauce has thickened slightly. Season to taste.
- To serve, sprinkle the casserole with the parsley and flaked almonds, then place directly on the table with a large bowl of mash to mop up all those delicious juices.