Chicken in cider

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2-3

A warming meal of juicy chicken thighs fried with bacon, apples and cider. Try it with mashed potato.

By Nigel Slater
From Nigel Slater's Dish of the Day


  • 30g/1oz butter
  • 1 red onion, peeled and sliced
  • 6 chicken thighs
  • 6 rashers of smoked streaky bacon, cut into postage stamp sized pieces
  • 2 Discovery apples or similar, cored and sliced into wedges
  • 300ml/10½fl oz dry cider
  • salt
  • mashed potato, to serve


  1. Place the butter in a heavy-based, lidded casserole over a medium heat.

  2. Add the sliced onion and allow to soften for one minute.

  3. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.

  4. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.

  5. Add the apples and allow to soften for one minute.

  6. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear.

  7. Serve immediately, taking the pot to the table and allowing people to help themselves.

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