- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 120g smoked streaky bacon cut into thin strips or lardons
- 6 Sean Ring chicken thighs with skin on
- salt and pepper
- 3 cloves of garlic
- juice of 1 lemon
- 500ml High Bank Cider
- 500g Wexford Potatoes
- 500g peas
Sauté the onion in the olive oil until soft and translucent, add in the bacon and cook for a further two minutes.
Turn up the heat and add in the chicken thighs. Cook the chicken until they take on a nice brown colour, season with salt and pepper.
Now add in the garlic and stir, once the garlic starts to become soft add in the lemon juice and High Bank cider, cover the pot and cook for 20 minutes or until the chicken is tender.
In a separate pot, boil the potatoes in salt water for 10 minutes until tender, drain and add to the chicken. Add the peas, check the seasoning and serve in a large bowl.