Pat the chicken pieces dry and season generously with salt and pepper. Dredge the chicken in flour for a thin coating.

Melt 1 tablespoon of butter in a heavy-based skillet over low-medium heat. Add the sliced apples and cook for about 5 minutes until golden. Remove and set aside.

Cook the bacon lardons in the same pan for 4-5 minutes until golden and crisp. Remove and set aside.

Melt the olive oil and 1 tablespoon of butter in the pan over medium-high heat. Sear the chicken pieces for about 5 minutes on each side until golden brown. Remove from the pan.

Add the chopped onions to the pan and cook on low-medium heat for 8-10 minutes until translucent. Add garlic and cook for a further 2 minutes.

Pour in the brandy and scrape up browned bits from the pan. Let it bubble for a minute. Add chicken stock, cider, and mustard. Stir well.

Return the chicken to the pan and add thyme sprigs, bay leaf, and apples. Cover and simmer for 30-40 minutes on low-medium heat.

Alternatively, finish cooking in a preheated oven at 180C/160Fan/350F for 40-45 minutes until internal temperature reaches 75C (167F).

Pour in double cream and stir into the sauce. Cook for a few minutes until the sauce thickens.

Taste the sauce and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf before serving.

Serve over a bed of mashed potatoes, rice, or crusty bread.