1. Cut the chicken in 8 pieces and marinate with the bay leaf, cinnamon stick and the medieval cider for a minimum of 6 to 8 hours (or longer if you prefer).
2. After that time, remove the chicken from the marinate, dry it and seal it in a hot pan with coconut oil or olive oil.
3. When the chicken is nicely coloured, put it back in the marinate and add the thinly chopped onion, shallot and carrots.
4. Cook in oven at 180 degrees for about 45 minutes (with a lid)
5. In the meantime, roast the button mushroom in a very hot pan until nicely brown and add a little garlic. Roast the chopped walnut in coconut oil for few minutes or in oven for 10 minutes
6. When cooked, remove the chicken, bay leaf and cinnamon stick, reduce the juice by half and then add the crème fraiche.
7. Reduce again the sauce until smooth consistency and add some Highbank apple wine, then the roasted button mushroom on top and the roasted walnut.

Bon appetit

Enjoy