NORMANDY CHICKEN
| 8 | Chicken breasts |
| Black pepper | |
| 2 tbsp | Flour |
| 50 g | Butter |
| 125 g | Rindless smoked bacon, chopped |
| 225 g | Button onions, peeled |
| 2 medium | Eating apples, cored and cut into eighths |
| 2 tbsp | Olive oil |
| 150 ml | Dry cider |
| 1 | Chicken stock cube, dissolved in 150ml of boiling water |
| 1 | Bay leaf |
| 225 g | Small open cupped mushrooms, halved |
| 1 tsp | Dijon mustard |
| 3 tbsp | Creme fraiche |
| 1 tbsp | Chopped parsley |
| Toss chicken pieces in seasoned flour. Heat the butter in a casserole dish. Add the bacon, onions and apple. Cook until golden brown. |
| Remove from the pan. Add oil to the pan and brown the chicken in batches. Add excess flour along with cider, stock, bay leaf and seasoning. |
| Bring to the boil. Cover and simmer gently for 25 minutes. |
| Add bacon, onions, apple and mushrooms to the chicken. Cover and cook for a further 15 minutes. Stir in remaining ingredients. |
| Remove bay leaf and serve. |