Preheat the oven to 190C/170C fan forced. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut along either side of the backbone. Discard the backbone. Open the chicken and use poultry shears to cut the breast in half along the breastbone. Cut around the legs, between the thigh and breast pieces, into two pieces, then cut each of these pieces in half again through the joints.

Melt half the butter in a large flameproof casserole dish over medium heat. Season the chicken. Add half the chicken to the dish and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Add the bacon to the pan and cook, stirring, for 3-4 minutes or until golden. Add the onion and cook, stirring, for 2 minutes or until softened. Return the chicken to the dish. Pour over the cider and bring to the boil. Season well. Bake, covered, for 1 ½ hours or until the chicken is tender.

Meanwhile, heat remaining butter in a frying pan over medium heat. Add the apple and sprinkle over the sugar. Cook for 2-3 minutes each side or until golden. Set aside and cover to keep warm.

Transfer the chicken to a tray, reserving any juices. Cover with foil to keep warm. Heat the dish with the reserved juices over medium heat. Bring to a simmer. Add the cream and mustard and simmer for 10 minutes or until thickened. Return chicken to the dish. Add the apple. Cook for 1-2 minutes until warmed through. Sprinkle with black pepper. Serve chicken with sugar snap peas and mashed potato.