Mix flour and thyme and salt and pepper, coat chicken thighs with flours, heat oil and fry chicken until brown on all sides, transfer to flameproof casserole pan, oven 180.
Put bacon, onions and celery in pan fry for 4-5 mins until lightly browned, stirring, add mushrooms and cook for 2 mins tip into casserole with chicken sprinkle any left over flour in, pour about half of cider into frying pan and stir with spoon simmer for a few minutes, then add to casserole with rest of cider and stock stir in carrots and bay leaves and bring to simmer on hob. Cover with lid and cook I. Oven for 1 hour, add leeks. Put back in oven for 40 mins,
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 145 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 47.9mg||15 %|
|Sodium 114.7mg||4 %|
|Potassium 487.4mg||13 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.4g|
|Protein 13.6g||19 %|
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Calories per serving: 262
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