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1
Dust the chicken pieces with the seasoned flour, shaking off the excess.
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2
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
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3
Brown the chicken pieces well in the hot frying pan (in two batches if necessary, adding a little more oil for the second batch).
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4
Transfer the chicken to a large casserole dish or pot.
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5
Add 1 cup cider to the frying pan to deglaze, letting it bubble for a minute or two as you scrape up the bits from the bottom.
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6
Pour over the chicken and top up with more cider as necessary, so the liquid comes about halfway up the chicken.
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7
Heat the butter in another pan, add the mushrooms, and cook gently until their juices run.
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8
Add them with their juices to the chicken.
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9
Tuck the bay leaf and the thyme among the chicken and bring to a simmer.
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10
Cook uncovered, or partially covered, very gently over a low heat (or with the lid on in the oven preheated to 300F) for about 1 1/2 hours, until the chicken is cooked through and tender, turning the pieces halfway through cooking.
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11
Remove the bay leaf and thyme.
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12
Pour the juices off into a pan, leaving the chicken and mushrooms in the casserole.
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13
Whisk the cream and mustard into the juices and bring to a simmer.
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14
Taste and adjust the seasoning, then pour back over the chicken.
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15
Bring the whole lot back to a simmer, and its ready to serve.
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16
Top with a sprinkling of chopped parsley and serve with creamy mashed or plain boiled potatoes and some steamed greens.
