Normandy Chicken

• 2 chicken breasts with skin
• 2 cooking apples - 1 cored and sliced and 1 sliced all the way across (later)
  
• about 3 celery stalks
• 1 onion
• 1 tbsp flour
• 250-300ml chicken/game stock
• 150ml dry white wine (can also use sherry)
• 150ml double cream
• chopped parsley

Melt some butter in casserole dish.
Fry chicken breasts until start to brown.
Remove chicken. Lower heat and add celery, sliced apples, onion. Fry for 5-6 mins until soft.
Add flour and cook 1 min. Pour in stock and wine, salt and pepper.
Bring to boil and allow to thicken a bit.
Add the chicken, and bring back to the boil. Cover and cook at 180/350/gas 4 for 1 hour-ish (maybe a fraction under).
At end of cooking remove the chicken and strain the sauce into a saucepan. Whisk in the cream, season if required and reheat.

Fry the other apple in a frying pan with butter and sprinkle with a little caster sugar. Cook over a high heat turning once for around 3 mins.

Serve with chicken and sprinkle with the parsley.