Dust the chicken pieces in the seasoned flour. Heat a casserole with oil on the hob, place the chicken in and brown on both sides. Place the chicken onto a plate and set aside.
Add the shallots and celery and sauté until softened but not brown.
Add the garlic, rosemary, mustard and cook for a further 1 minute. Pour in the pear cider and chicken stock. Bring to the boil, reduce the heat and add the pear wedges. Return the chicken pieces to the casserole and simmer for about 30 to 35 minutes until the chicken in fully cooked. Check the seasoning, adding salt and freshly ground black pepper.
Then pour in the Avonmore Cooking Cream and simmer for a further 2 minutes. Sprinkle over the sprigs of rosemary. Serve with a mustard mashed potato or rice.