Authentic Montgomery Chicken with Apples & Cider Cream Sauce

Fry chicken thighs or breasts in butter until golden. Remove from the pan.

In the same pan, sauté apple wedges and shallots until softened.

Deglaze with dry cider and simmer until reduced by half. Stir in double cream to form a rich sauce.

Return chicken to the pan and simmer gently for 15-20 minutes until cooked through.

Serve with seasonal vegetables and mashed potatoes. A specialty of Montgomeryshire.