Chicken in Cider

• 1.7kg Chicken or 4-6 joints
• 1 Medium sized Onion, chopped
• 2 Large Cooking Apples, cut into rings
• 75g Butter
• 75g Flour
• 450ml Dry Cider
• 150ml Chicken Stock
• Seasoning

Joint chicken into 4- 6 pieces.

Put flour in a bag and shake the chicken.

Melt butter in a frying pan and add the chicken, frying both sides until golden.

Place in a casserole dish and add the apple rings and onion.

Make a roux with the remaining flour in the pan juices , cook 3 mins; then gradually add the stock and cider.

Stir until thickened and boiling, season then add to the casserole.

Cover and cook 190C Gas mark 5 for about 1 and a half hours until the chicken is thoroughly cooked.

Serve with small roast potatoes and braised celery hearts.