Chicken with cider and mushrooms

Method

1. Mix the flour and salt and pepper in a bowl, then dust the chicken thoroughly. In a large pan, fry the chicken skin side down in butter until the skin is crisp.
2. Add the chicken skin side up to the casserole, then tuck the bay and thyme underneath.
3. Fry the mushrooms in the pan until golden, then add to the casserole. Deglaze the frying pan with some cider, and pour in to the casserole, along with the rest of the cider until the chicken is almost covered.
4. Cover and cook the casserole at 140°C/ Gas 1 for 90 minutes, until the chicken is meltingly tender.
5. Remove the chicken from the casserole, and keep warm under tinfoil. Place the casserole on a medium heat, and reduce to a sauce like consistency. Remove the bay and thyme stalks.
6. Add the Dijon mustard, and crème fraiche, stir, check the seasoning, and the replace and coat the chicken before serving, covered with a good handful of fresh chopped parsley.