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Nestled in the neighbouring county, high up on the rather beautifully named, Burrow Hill, you'll find the world-famous Somerset Cider Brandy Co.

The farm has been pressing cider for over 200 years, and for the last 30, this family-run business has been reviving the ancient art of cider brandy making.

In the Autumn, over 40 varieties of vintage and rare cider apples, such as; Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters, are harvested and pressed, capturing the unique flavours of this traditional cider making landscape.

This recipe is really and ode to cider-making country and to the good people who for centuries have toiled on, and, tended to, the apple orchards that make this part of the world feel like home.

Here is our taste of home.

Ingredients

6

Boneless Properly Free Range Chicken Thighs
1 teaspoon

Olive oil (or better yet, pork lard)
1

Medium onion, sliced
5

Bay leaves
250ml

Somerset Cider Brandy, Kingston Black
100ml

Chicken stock
1-2 slices

Black pudding
100ml

Double cream
A good pinch

Pure sea salt and freshly ground black pepper

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Method

Preheat the oven to 180C/gas mark 4.
Season the chicken thighs all over with a good pinch of salt.
In a cast-iron pan or casserole dish, heat the oil (or lard) and once the fat is super hot, ad the chicken thighs skin-side down. Cook for 4-5 minutes until the skin is beautifully crispy and golden brown. Flip over and cook the other sidefor about a minute, simply to seal the chicken. Remove the chicken thighs from the pan and set to one side.
Reduce the heat of the pan and ad the onions and bay leaves. Gently cook the onions in the hot fat until translucent, this will take around 8 minutes.
Increase the heat and pour in the cider brandy. Scrape up all the gorgeous sticky bits and deglaze the plan. Add the chicken stock and reduce slightly for about 6 minutes.
Add the chicken thighs back to the pan. Breask the black pudding into chunks and fit in snugly around the chicken thighs. Place the pan into the oven and cook for 25 minutes, until the thighs are beautifully tender. Check the liquid from time to time and if it is looking a little dry, add a splash more stock.
Remove from the oven and place over a medium heat. Add the cream and simmer for 5 minutes, until the sauce thickens.
Serve with buttery mash and winter greens.