Method

• 1.
  Preheat oven to 170°C/150°C fan-forced.
• 2.
  Melt half the butter in a large flameproof casserole with a lid over medium heat. Season chicken and cook for 2 minutes each side or until evenly browned. Remove and set aside.
• 3.
  Add bacon and onion, and cook, stirring occasionally, for 6 minutes, or until bacon is golden and onion is soft. Return chicken to casserole and add cider. Bring to the boil, then cover and roast for 1 hour 10 minutes, or until chicken is cooked through.
• 4.
  In the final 10 minutes of roasting, melt remaining 25g butter in a frypan over medium-high heat. Add apple and sugar, and cook, turning occasionally, for 2-4 minutes, until apple is golden. Stir through lemon juice, then remove from heat and cover to keep warm.
• 5.
  Remove casserole from oven and turn oven off. Using a slotted spoon, transfer chicken to a baking tray and return to oven to keep warm. Place casserole over high heat and bring cooking juices to the boil. Reduce to a simmer and cook, stirring occasionally, for 10 minutes, or until reduced slightly.
• 6.
  Add mustard and cream, and simmer, stirring occasionally, for 5 minutes, or until sauce coats the back of a wooden spoon.
• 7.
  Transfer sauce to a serving dish, top with chicken and apple, and scatter with micro parsley. Serve with mashed potato.