Cider-Braised Chicken with Thyme & Garlic (Serves 4)

• 4 chicken thighs, skin-on, bone-in (for flavour!)
• 2 tbsp olive oil
• 1 leek, washed and sliced into chunky rounds
• 6 garlic cloves, peeled but left whole
• 250 ml Pearson’s Medium Cider or Dry Cider
• 200ml chicken stock
• A few sprigs of fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper

How to make it

1. Heat the olive oil in a casserole pan and brown the chicken thighs until golden all over. Lift them out and set aside.
2. Add the leek and garlic to the pan and soften for 5 minutes, scraping up any golden bits.
3. Pour in the cider and let it bubble for 2–3 minutes — it’ll smell amazing.
4. Add the stock, thyme, and bay leaf. Tuck the chicken back in, skin-side up.
5. Pop on a lid and let it simmer gently for 40 minutes until the chicken is tender and the sauce reduced.
6. Season to taste and serve with creamy mash or hunks of crusty bread.