again there is the proper recipe for this and the lazy Velcro way.
1 oven ready chicken about 1.75kg
1 small onion, 1 stick celery, 1 bay leaf, 1 sprig parsley, salt & a few pepper corns = stock
50g flour, 75g unsalted butter, 1 large onion thinly sliced, 2 sticks celery chopped, 1 large/2 small cooking apples, 150ml cider, 300ml stock from above, 2 - 4 tbspns double cream
cut the chicken into joints and remove the skin
put the carcass and giblets into a saucepan with all the stock ingredients, cover with water and simmer gently with a lid on until the stock is needed.
coat the joints in flour, pat off the surplus and fry in 2/3 the butter until brown all over. remove then fry the onion and celery. added the peeled, chopped apples and fry. stir in the remainder of the flour to absorb the fat. add the cider and stock gently. bring to a simmering point and add the chicken and enough stock to cover. simmer for 30 min or until the chicken is tender. remove the chicken, then cook the sauce uncovered for 5 min until slightly thickened, then add the cream. pour the sauce over the joints.
the lazy velcro way
buy some chicken stock, use that instead of making your own
use chicken breasts or thighs
the rest as above.
comes from the Chicken Cookbook
on edit used olive oil to fry the chicken in which worked very well. next time plan on using creme fraiche instead of double cream, and button mushrooms