Our most delicious recipe yet. Perfect for your Sunday night roast, or treat your mid-week visitors. Enjoy!
- 700 gm Kiffler potatoes, halved or quartered.
- 2 Spanish onions, cut into thin wedges
- 2 crispy fleshed apples, cut into wedges (I used Fuji)
- 10 thyme sprigs, plus 1 tbsp extra leaves
- 4 Chicken marylands, skin off to the beginning of the drumstick.
- 1/3 cup olive oil,
- 1 tsp chicken stock powder
- 1/3 cup boiling water
- 100ml dry apple cider
- 8 bacon thinly sliced rashes, rind off, ask your butcher to slice this as thin as they can.
- Salt and Pepper to taste
Wash and chop the apple and potato. I prefer to scrub rather than peel the kiffler potatoes – maybe I’m just lazy, but I do think it keeps more flavour for these creamy little guys.
Preheat the oven to 220 Celsius. Place the potatoes, apple and onion in the roasting pan with the thyme sprigs. Roast for 15-20 minutes, just until they start to colour.
Line your bacon rashes up so all the rinds are inline, stacked one on top of the other. With a sharp knife, cut next to the rind in the fatty part of the bacon. Now with two hands, hold the bacon stable, grab hold of all the rind in the other hand and pull the rind off. This should come off nice and neatly. If your bacon does not want to co-operate, just give it a helping hand with a paring knife. I find this the easiest and quickest way to de-rind bacon.
To remove part of the skin on the chicken thigh, simply pull the skin up away from the meat, and using a sharp knife of poultry shears, cut the skin at the side of the thigh (remove excess skin and fat here) and across the drumstick where the skin becomes thinner (careful not to cut your chicken meat as it will dry out.)
With your chicken and bacon prepped, sprinkle on thyme leaves and wrap the bacon around the thigh of the Maryland. Repeat this for all 4 Marylands. Remove the vegetables from the oven and place the chicken on top. Combine the chicken stock with the boiled water and stir until dissolved. Add the cider (pour the leftover cider in to a tall glass over ice). Pour the cider and stock mixture over the chicken and vegetables in the pan and place back in the oven for 20 minutes.
Depending on the size of the chicken Marylands, this time will vary.
Remove from the oven, and plate up. Serve with a crisp, dry cider.