CIDER-BRAISED DRUMSTICKS WITH BACON, FENNEL AND APPLES

Serves: 4

■ 4 oz (115 g) lean bacon, in 2-inch (5-cm) pieces

■ 8 chicken drumsticks (2 lbs/1 kg)

■ 4 garlic cloves, smashed 1/2 small fennel bulb, thinly sliced

■ 2 baking apples, peeled, in 1/2-inch (1-cm) wedges (Cortland, golden delicious and gala apples bake well)

■ 1 tsp (5 ml) kosher salt

■ 1 cup (250 ml) hard cider or chicken stock

■ Roasted potatoes (see below)

1. Preheat oven to 400 F (200 C). Fry bacon in heavy frying pan over medium heat until lightly browned, about 7 minutes. Drain on paper towels.

2. Pour bacon fat (or olive oil if preferred) into a large ovenproof pan or Dutch oven and place over medium-high heat. When the fat starts to smoke, add drumsticks and brown on all sides, about 5 minutes per side.

3. Add garlic to pan and cook just until lightly browned and fragrant, about 2 minutes. Add bacon, fennel, apples and salt. Stir to combine and cook over medium-high heat 5 minutes until fennel looks translucent and is beginning to soften, and apples start to caramelize.

4. Add cider, scrape bottom of pan to deglaze, bring mixture to a boil, turn off heat and transfer pan to the preheated oven, uncovered. Bake 50-60 minutes or until chicken darkens and liquid has reduced by half. Serve with roasted potatoes.

5. For the potatoes: Cut 3-4 medium potatoes in quarters and roll in olive oil in a medium baking pan. Sprinkle with 2 chopped cloves of garlic, some salt and freshly ground pepper. Bake uncovered alongside chicken for 45-60 minutes, or until browned and crisp.