Left Continue shopping
Your Order

You have no items in your cart

Try Our New Subscription Service on Hampers, Breasts and Our New Fruit and Veg Boxes!
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.