Chicken in cider, Normandy style (Poulet Vallée d'Auge)

1. Season the chicken legs with salt and pepper and brown them all over in hot butter, then lift them out.

2. In the remaining butter soften the finely chopped shallots and the sliced mushrooms.

3. Return the chicken, pour over the brandy and carefully set it alight (flambé) so the alcohol burns off.

4. Deglaze with the cider, cover and braise for about 30 minutes until the meat is tender.

5. Lift out the chicken and boil the juices with the cream into a thick sauce.

6. Meanwhile sauté the apple wedges in a little butter, and serve with the reheated chicken and sauce.

Tip: A classic of Normandy's Auge valley. The flambé can be skipped – just simmer the brandy off instead. The tart apple and the creamy sauce complement each other beautifully.