Coat the chicken pieces with salt and pepper on all sides. Melt 4 tablespoons of butter in a cast iron skillet on medium heat until just golden brown. Add the rosemary and sage. Add the shallots ...

Let me take you on a culinary journey to France, where sauces reign supreme in the kitchen. This rich and flavorful sauce, ...

until the shallots have softened and the bacon has started to colour. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the ...

Season the chicken ... cider. Stir in the mustard. Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and ...