Ready in 1 hour 10 minutes
1 tbsp rapeseed oil
2 red-skinned apples, cored and cut into wedges
6 chicken legs
400g long shallots, trimmed and halved
4 garlic cloves, sliced
300ml chicken stock
4 tbsp chopped fresh tarragon
6 tbsp crème fraîche
2 tsp wholegrain mustard
1 Heat the oil in a large pan, add the apples and cook for a few minutes on each side until lightly coloured. Set aside. Add the chicken and cook over a medium-high heat until golden all over. Set aside separately.
2 Reduce the heat, add the shallots and garlic to the same pan. Gently cook for 10 minutes. Add the cider, bubble rapidly for 2 minutes, then add the stock. Return the chicken to the pan, bring to the boil, reduce to a simmer.
3 Scatter with the tarragon, add the apples and partly cover. Cook for 30 minutes until the chicken is cooked through. Stir in the crème fraîche and mustard, check the seasoning and simmer for a minute before serving.