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traybake coq au cider
A rustic, one-pan twist on the French classic Coq au Vin, swapping red wine for dry cider. This 'Coq au Cider' features golden, crispy-skinned chicken thighs roasted alongside tender red onions, earthy mushrooms, and savory bacon lardons. The cider reduces in the oven to create a rich, slightly sweet, and tangy sauce. Based on the photos, this dish pairs perfectly with creamy mashed potatoes and steamed greens.
recipe by
cheFP
mainFrench4 servingshigh proteingluten free
1 / 2
15
prep (min)
50
cook (min)
65
total (min)
- •8 pieces chicken thighs, bone-in and skin-on
- •300 ml dry cider
- •250 grams chestnut or button mushrooms, wiped and halved
- •2 medium red onions, cut into wedges
- •150 grams smoked bacon lardons or pancetta cubes
- •4 cloves garlic, smashed (skins left on is fine)
- •3 sprigs fresh rosemary or thyme
- •1 tbsp olive oil
- •100 ml chicken stock (optional, for more sauce)
- •1 pinch salt and black pepper