On Tuesday night I had Fig over for dinner and Doctor Who, as tradition demands, and Alberto was working late so I decided to cook something tasty and chickenish and I happened upon this recipe on the BBC website. Tasty, quick and easy it was ideal. With new potatoes, roasted asparagus and wilted spinach it made for a delicious dinner on a warm summer evening.
30g of butter
1 red onion, peeled and sliced
6 chicken thighs
6 rashers of smoked streaky bacon, cut into postage stamp sized pieces
2 apples, cored and sliced into wedges
300ml of dry cider
Salt and black pepper
1 tablespoon of runny honey
2 teaspoons of wholegrain mustard
Place the butter in a large saucepan over a medium heat. Add the sliced onion and cook for 1-2 minutes, until starting to soften.
Place the chicken thighs, skin-side down, into the pan and fry for 5 minutes or so, until the skin begins to brown and crispen.
Turn the thighs over and brush the skin lightly with honey.
Add the sliced bacon, and cook for a further 5 minutes or so, until the chicken and bacon pieces start to brown. (The thighs I used were quite big and, with them and the thickly sliced red onion, I didn’t think that the bacon would have the chance to touch the bottom of the saucepan and brown, so I dry-fried the bacon pieces in a small frying pan before tipping it into the saucepan and stirring it into the chicken thighs and onion. And I reserved the bacon fat to wilt the spinach leaves in. 🙂 )
Add the apples and allow to soften for 2-3 minutes
Pour in the cider (I used more like 400ml of cider, rather than the suggested 300) and season with black pepper and a pinch of salt. Stir in the wholegrain mustard.
Cover with a lid and simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
I served this with boiled potatoes, roasted asparagus and fresh baby spinach leaves that I wilted in the hot bacon fat in the small frying pan