Braised Boozy Chicken

Heat the oil on the stove, in a dish that you can transfer to the oven later. Generously sprinkle salt and pepper on each side of the chicken, and fry on each side until the skin has browned.

Peel and core the apple, and chop into small chunks. Dice the onion, and slice the bacon into lardons.

Move the chicken to a separate plate and throw the onion, apple and bacon into the dish. Cook for about five minutes on a medium flame, stirring regularly.

Add the flour and stir it through to make a roux. Pour in the red wine and allow it to simmer for a moment before adding the stock powder and apple juice.

Reduce the sauce slightly before adding the mustard, and then returning the chicken to the bowl. Season again and put in the oven at 180ºC (360ºF) for at least forty minutes. Alternately, put it in at a slightly lower heat (150ºC, 300ºF) for ninety minutes to get more tender meat and more time to do your own thing.

Turn the breasts, or legs, once during cooking.

Serve.