Roast chicken with sauce of cider and cream.

This dish is known only since J.Salmon's 'Favourite Somerset Recipes'

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5g butter
340g chicken, either left whole or cubed
1 large onion, chopped
60g plain flour
420ml chicken stock
280ml dry cider
salt and pepper to season
150g mushrooms, sliced
3 tablespoons chopped fresh parsley
140ml single cream

Melt 1/3 of the butter and gently fry the chicken and onion for 3-4 minutes. Remove from the pan and place in a casserole dish.
Melt the remaining butter and stir in the flour gradually, add stock and cider, stirring continuously to make a smooth sauce. Season well.
Add the mushrooms and 2 tablespoons of the chopped parsley.
Pour the sauce over the chicken and onion. Cover and cook in a preheated oven for 30-40 minutes.
Just before serving stir in the cream and garnish with the rest of the chopped parsley.