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Springfield free range chicken braised with Herefordshire cider & bacon

Springfield free range chicken braised with Herefordshire cider & bacon

We love Herefordshire and we love our local Herefordshire cider - this really easy chicken recipe with a delicious, cider sauce. After 40 minutes in the oven, the flavours of the cider and bacon really come through.


  • tsp olive oil
  • 4 Springfield free range chicken legs
  • 6 rashers thick-cut smoked back bacon, chopped into lardons
  • 1 onion halved and sliced
  • 1 tbsp plain flour
  • 450ml dry cider (from Herefordshire, of course)
  • 1 heaped tsp dijon mustard
  • 1 small savoy cabbage, shredded
  • 25g butter
  • small bunch of thyme
  • salt and pepper
  • seasoning


  1. Heat the oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a roasting tin or large casserole over a medium flame on the hob.
  2. Season the chicken breasts with salt and pepper.
  3. Add the chicken legs and cook for 3-4 minutes per side, until golden. Remove from the tin.
  4. 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 and a a bit of seasoning for the sauce.
  5. Sit the chicken legs back in the roasting tin and cover with foil. Put in the oven and bake for 50-60 minutes, until the chicken is cooked through.
  6. Steam the cabbage until tender. Toss with butter and seasoning and serve with the chicken. A couple of baked potatoes in the oven and away you go.