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Chicken Braised with Pancetta and Cider

Chicken Braised with Pancetta and Cider

Pollo Al Sidro e Pancetta

An easy family meal, delicious served with creamy mash and buttered leeks.

This recipe works well with guinea fowl instead of chicken if you prefer a slightly gamier flavour. 

 

 

 

 

 

  • Serves: 4
  • Cooking Time: 45-60 minutes
  • Difficulty: Easy

Ingredients

  • 4 whole chicken legs
  • 1 tbsp extra virgin olive oil
  • 200g smoked pancetta, cut into 1cm cubes
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp flour
  • 500ml dry cider
  • 1 tsp mustard

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Method

Heat the oven to 190ºC/gas mark 5. Heat the oil in a casserole dish or ovenproof pan over a medium flame. Add the chicken legs and cook for 3-4 minutes on each side, until the skin is golden. Remove from the pan and set aside.


Add the pancetta, onion and garlic to the casserole dish and cook for 3–4 minutes over a low heat, stirring occasionally, until the onion softens. Stir in the flour and cook for 1 minute, then pour in the cider and add the mustard. Simmer for 2 minutes.


Put the chicken legs back in the casserole dish, season with salt and pepper and cover with a lid or aluminium foil. Put in the oven and bake for 35-40 minutes, until the chicken is cooked through.

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