Tasty enough to serve for a dinner part and economical enough to serve as a family meal. Serve with mashed potatoes to soak up all the lovely juices and a green vegetable of your choice for a well balanced meal.
Heat 1tbsp of the oil in a frying pan and fry the onions for 3 to 4 minutes until softened and beginning to brown. Add the garlic and cook for another minute or so.
Transfer the onion and garlic to a large saucepan or flameproof casserole.
Add a little extra oil to the frying pan and brown the chicken quarters over a high heat on both sides. You may need to do this in batches. Once browned, place on top of the onions.
Put the mushrooms in the frying pan and cook until soft. Stir in the flour. Then stir in the cider and chicken stock and bring to the boil, stirring constantly. Stir in the mustard and season with salt and pepper.
Pour over the chicken, cover and simmer gently for 45 minutes or until chicken is tender.
Freeze: for up to 4 months. Defrost completely before reheating. Reheat in a covered pan for 15–20 minutes until piping hot. Add a little water if required.