Chicken with Cranberries, Walnuts and Smoked Streaky Bacon

from our ‘Meet the Expert’ Rosemary Shrager

Serves 4


8 large chicken thighs

8 rashers of smoked streaky bacon

4 tbsp olive oil

Flour for dusting

A hand full of dried cranberries

2 cinnamon sticks

200g port or sloe gin, optional

750ml chicken stock (allow a little more if needed)

20 walnuts, toasted

30g butter

Salt and pepper

20g Beurre manié (10g soft butter and 10g flour)

2 tablespoons finely chopped parsley for garnish


Oven Fan 170c/Gas Mark 4

First wrap the chicken thighs in streaky bacon and secure with cocktail sticks.

Dust the wrapped chicken with flour, pepper and salt.

In a large casserole dish add some oil and brown the chicken pieces on all sides.

Add the dried cranberries, garlic and the cloves and Port or sloe gin, cook for a couple of minutes.

Now put the stock on a low heat and let the liquid reduce to a third.

Then cover the casserole with a lid.

Cook in the oven at Fan 170c/Gas mark 4 for approximately 45 minutes.

Remove and check to see if the chicken is done, put back for a further 15 minutes if needed.

Remove the chicken with a slotted spoon leaving all the juices behind.

Reduce the sauce by half.

If a little thickening is needed mix the soft butter and flour for the beurre manié and add a little to get the right consistency.

Check for seasoning.

Now add the chicken pieces and garnish with chopped parsley and toasted walnuts, then serve.

Note: You can use cocktail sticks for securing the bacon to the chicken thighs.

Recipe and image courtesy of Rosemary Shrager -