Step 1

Preheat oven to 180 degrees c.

Step 2

Roughly chop up the chorizo and place it in a cold large non stick frying pan. Cook until golden and you get lots of oil in the pan and remove the chorizo into a large baking dish.

Step 3

Cook chicken pieces skin side down for 3 minutes each side to cook the skin slightly. Place chicken in baking dish. Roughly chop up the bacon and onion and add the bacon and onion to the frying pan. Cook roughly 5 minutes until onion softens.

Step 4

Add garlic and cook for 30 seconds. Add apple cider/juice. Bring to the boil. Cook stirring for 5 minutes, until liquid reduces by half. Add mustard, stock and cream and herbs. Bring to the boil. Pour over the chicken.

Step 5

Bake for 35 minutes in the oven or until chicken is cooked through. Depends on size of pieces. The sauce should thicken slightly.

Step 6

(Extra step optional). If the sauce hasn't thickened to your liking separate juice from the chicken and onion, bacon. Place juice in saucepan and add some cornflour or arrowroot. I use a small cup to add some of the cream juices then add a tablespoon of arrowroot into it stir and pour back into saucepan. It will help the sauce thicken as you boil it. Once thick pour back over the chicken.

Step 7

Then melt butter in a frying pan over high heat. Add the quartered pieces of apple skin side down. Crisp up the skin before browning each side. Place apple back over the chicken and cook for an extra 5 minutes in the oven. Serve with peas, beans and some mashed potato.