Method:

1. Pre-heat the oven to 160°C. 

2. Portion the chicken: 4 breasts on the bone, 4 chicken legs, freeze the chicken backs for stock or fonds.

3. Color the chicken on both sides in butter in a casserole.

4. Dice the onions finely and peel the apples.

5. Transfer the chicken from the casserole to an oven trey. Add the onion dices and the garlic (minced) to the casserole and grate the apples on top. Add the mustard.

6. Add the flour in a thin coat to the onion and apple mix.

7. Add the chicken on top, and add the cider, chicken stock, thyme, cloves and bay leaves. Cover the casserole and put in the oven for about 45 minutes.

8. Remove the casserole from the oven and season with pepper and salt.