Method:

• Preheat the oven to 180°.
• Spread the bacon bits evenly over a skillet and fry over medium heat, stirring frequently. Once all the fat has rendered and the bacon has a beautiful colour, remove it from the skillet. Don’t discard the fat.
• Season the chicken pieces with salt and pepper.
• Turn the heat up to medium-high and add the chicken skin-side down, browning it in the bacon fat. Remove from the skillet.
• Turn the skillet down to low and add the onions, garlic and thyme. Sauté gently until softened.
• Add the flour and stir through for 2 minutes. Deglaze with the cider, chicken stock and cream, and bring to the boil. Add the chicken pieces, skin-side up.
• Place the skillet in the oven for 1 hour.
• Toss the apple wedges with olive oil and a sprinkle of seasoning. Heat a pan over medium heat and add the apples, tossing until they are golden and soft (but not mushy).
• Serve the warm chicken with roasted apple on the side, crispy roast potatoes and steamed broccoli.