3 ½ The chicken or chicken pieces

seasoning

1 onion

1 tablespoon flour

1 large carrot

1 ¼ cups apple cider

¼ cup butter

finely chopped parsley

Cut the chicken into 8 pieces, and slice the onion and carrot. Melt the butter in a large skillet, and brown the chicken joints quickly all over. Remove from the skillet and keep warm. Add the sliced onion and carrot to the fat, and saute gently for 5 minutes. Sprinkle in seasoning and flour, and cook for several minutes, then add the cider. Bring to a boil, stirring constantly. Return the chicken to the skillet, and cover tightly. Simmer gently for 25-30 minutes. Garnish with finely chopped parsley.