50g butter
2 large onions, chopped
1/2 cup flour
10-12 pieces of chicken, bone-in breasts, thighs, legs etc (allow 1-2 pieces per person)
2 crisp red apples, cored and cut into wedges
2 cups of apple cider or apple juice
1/4 cup dried sultanas or currants
1/2 tsp dried mixed herbs
1 Tbsp Chelsea Soft Brown Sugar
salt and freshly ground black pepper to taste

In a large frypan, melt the butter. Add the chopped onions and cook for 3-4 minutes.
Place the flour and chicken in a plastic bag and shake to lightly coat. Add the chicken pieces to the onion in pan and cook 8-10 minutes, turning over to brown the chicken. Add apple wedges, cider or juice, sultanas or currants, mixed herbs, brown sugar and salt and pepper.
Bring to the boil then reduce heat. Cover and simmer on the element or place covered in a 180°C oven and cook for 20-30 minutes until the chicken is tender and well cooked (no longer pink). Check the seasoning and serve with baked or mashed potato, rice or pasta.