50 mlolive oil8pieces of chicken, such as thighs and drumsticks, skin on and bone in1onion, cut into thin wedges1head of garlic, cloves separated3thyme sprigs200 mldry apple cider200 mlchicken stock1 tbspwholegrain mustardBrussels sprout and apple salad12Brussels sprouts, outer leaves separated and torn, inner leaves thinly sliced1pink lady apple, thinly sliced¼ cupcoarsely torn flat-leaf parsley40 gmroasted hazelnuts, coarsely crushed with flat of a knife2 tbspolive oil2 tspapple cider vinegarJuiceof ½ lemon, or to taste
Preheat oven to 220C. Heat half the olive oil in a large frying pan over medium-high heat, add chicken pieces and turn occasionally until golden (3-4 minutes). Meanwhile, heat remaining oil in a separate frying pan over medium-high heat, add onion wedges and cook, stirring occasionally, until golden (3-4 minutes), then transfer to a roasting pan along with garlic and thyme. Arrange chicken pieces over onion mixture and transfer to oven.
Tip excess fat out of chicken pan and place over high heat, deglaze with cider, add stock and mustard, season to taste and bring to the boil. Pour over chicken and roast until chicken is cooked through (10-15 minutes).
For Brussels sprout and apple salad, combine ingredients in a bowl, season to taste and serve alongside hot cider-braised chicken.