Preheat oven to 200°C
8 chicken thighs (skinned)
100g smoked streaky bacon chopped
150g button mushrooms
1 clove of garlic
Vegetable oil for frying
450ml Churchwarden Cider *
2 tbsp plain flour
Salt and pepper to taste
Cut the bacon into small pieces. Peel & chop the; carrots, leeks and the swede. Wash the mushrooms and dry thoroughly and then cut in half, peel and crush the garlic.
Heat the oil in a large frying pan, add the chicken and fry for 5 to 6mins on a medium heat until golden brown. Remove the chicken from the frying pan and put in an oven proof casserole dish.
Put the onions and bacon, into the frying-pan, fry for a few minutes until the onions are soft, remove from the heat, sprinkle with the flour add the garlic, swede and carrots also a little of the cider stir and mix making sure the mixture is smooth, return to the heat and add the rest of the cider, bring to the boil stirring occasionally. Pour all the contents from the frying pan into the casserole dish with the chicken, stir well.
Cook in the preheated oven for 60 minutes until the chicken and vegetables are thoroughly cooked.
Serve with boiled or mashed potatoes or good crusty bread.
* Churchwarden Cider was the brand I used the first time I made this dish, so the name stuck! Any brand of your favourite cider will do the trick.