Ingredients

6 small chicken breasts, skin on

2 tbsp butter

4 rashers streaky bacon, chopped

1 onion, finely chopped

2 carrots, sliced

200ml dry cider

200ml chicken stock

1 tbsp thyme, chopped

Method

Heat the butter in a large frying pan and place in the chicken skin side down.

When the skins are golden remove from the pan and transfer to a large casserole dish.

Now add the bacon the the frying pan and cook for 3-4 mins until starting to crisp up.

Add the onion, carrots and thyme cook for a further 2-3 minutes.

Add the cider and stock, heat through and pour over the chicken in the casserole dish.

Place into a preheated oven at 190 degrees for 25-30 minutes.

When the chicken is cooked serve with mashed potatoes and broccoli.

Cooks Comments and Tips

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