Ingredients

  • 12 rindless streaky bacon rashers
  • 12 skinless, boneless chicken thighs
  • 3 tblsp 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 tblsp 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 tblsp chopped fresh flat-leaf parsley
  • 1 tblsp toasted flaked almonds
  • Sea salt and freshly ground black pepper
  • Creamy mashed potatoes, to serve

Method

  • 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.