8 boneless chicken thighs, about 625 g (1 1/4 lb) total weight
2–3 tablespoons seasoned flour
100 g (3 1/2 oz) back bacon, chopped
100 g (3 1/2 oz) mushrooms, sliced
200 ml (7 fl oz) boiling vegetable or chicken stock
250 ml (8 fl oz) dry cider
2 tablespoons cider vinegar
400 g (13 oz) long-grain rice
4 tablespoons single cream or crème fraîche
salt and pepper
Heat 2 tablespoons of the oil in a large, deep-sided frying pan. Dust the chicken with the seasoned flour and cook in the pan, skin side down, for about 10 minutes, until really golden and crisp.
Meanwhile, heat the remaining oil in a small frying pan and cook the bacon for 3–4 minutes, until golden. Add the mushrooms and cook for a further 2–3 minutes, until softened.
Turn the chicken thighs over, then add the bacon and mushrooms to the pan. Pour over the stock, cider and cider vinegar, bring to the boil, then reduce the heat and simmer gently for about 15 minutes, until the chicken is cooked.
Meanwhile, cook the rice according to packet instructions, then drain and divide between 4 shallow dishes.
Arrange the chicken thighs alongside the rice, then stir the cream into the pan. Season to taste with salt and pepper, then spoon the sauce over the chicken to serve.