Instructions: Peel, core and dice apple.

Dissolve soup mix in 1/2 cup cold water.

Season the chicken.

Heat oil in a pan, add chicken and lightly brown all over. Place in casserole dish. Add apple, onion and garlic to pan and cook gently 2-3 minutes to soften. Stir in honey, soup mix and cider. Add the cinnamon stick, bring to the boil and simmer 2 minutes.

Pour over chicken, cover and cook 180C/380F for 1 hour.

Remove the chicken from dish and keep warm. Add cream to the cooking liquid and reduce to correct consistency. Season well, remove cinnamon and pour sauce back over chicken, sprinkle with chopped parsley.

Serve with glazed apples, buttered spinach and rice pilaf.

Glazed apples:
Peel, core and cut the apples into 8 segments. Heat butter in pan and saute the apple pieces until they take on some colour (3-4 minutes). Add the sugar and continue to cook until well glazed and sugar begins to caramelise. Season with ground black pepper.

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