This is one of my favourite easy recipes that I have been making for years that I could really eat every week. I always serve with buttery mash, savoy cabbage and carrots (chantenay if I can):
✔️ olive oil
✔️ chicken legs (I am going to say cook how many you need – we had 5 between 3 and that was perfect)
✔️ 4 rashers of smoked bacon, chopped
✔️ one large onion, sliced
✔️ 1 tbsp plain flour
✔️ 1 heaped tsp Dijon mustard
✔️ 450ml dry cider
✔️ salt and freshly ground pepper
Heat the oven to 190C/fan 170C. Heat 1 tbsp oil in a roasting tin or large casserole over a medium flame on the hob. Add the chicken legs and cook for 3-4 minutes per side, until golden. Remove from the tin.
Add the bacon and onion to the tin and cook for 3-4 minutes, stirring occasionally, until golden. Stir in the flour and cook for 1 minute, then gradually add the cider. Simmer for 2 minutes, then stir in the mustard.
Sit the chicken legs back in the roasting tin and cover with foil. Put in the oven and bake for 35-40 minutes, until the chicken is cooked through.
Chicken Legs in Cider and Bacon
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