Chicken, apple and sweet potato casserole

Combine 1 tbsp. olive oil, the garlic, rosemary and cinnamon. Season and use to marinade the chicken thigh fillets. Chill.

Heat the remaining oil in a large frying pan over a medium-high heat and add the bacon and shallots. Cook for five minutes and add the Brussels sprouts and sweet potato. Continue to cook until the bacon is crisp, the shallots are soft and starting to go golden brown.

Add the apple wedges and cook for several minutes. Remove everything from the pan and set aside.

Add the chicken and marinade to the pan and cook for 8-10 minutes until the chicken is cooked through and golden brown. Return the apple bacon mixture to the pan and increase the heat to high. Cook for a minute or two so everything is sizzling, and add the cider. Bring to the boil and bubble away until almost evaporated, then add the stock, cooking until the sweet potato is cooked through, Stir through the creme fraiche and check for seasoning before serving.