Chicken Braised in Cider and Chorizo

2 tbsp olive oil
4 chicken drumsticks
4 chicken thighs
225g chorizo, dice
6 shallots, peeled and finely chopped
2 tbsp plain flour
600ml dry cider
1 heaped tbsp dijon mustard
salt and freshly ground black pepper
3 tbsp double cream

Preheat the oven to 190'c/Gas Mark 5.  Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan.  Cook for 10 - 12 minutes turning frequently until evenly browned, remove with a wooden spoon and set aside.

Add the chorizo and shallots to the pan and fry, stirring frequently for 5 minutes, or until softened and the fat is beginning to run from the chorizo, sprinkle over the flour and stir to coat.

Gradually pour in the cider and stock stirring continously until boiling and thickened slightly.  Stir in the mustard and season well then return the chicken to the frying pan (or transfer the chicken and sauce to a casserole dish.  Cover using either foil or the lid and place in the oven for 30 - 40 minutes or until the chickens juice run clear when pierced with a skewer.

I usually serve this with mash, but serve with whatever you fancy.