Normandy Chicken - El Sitio Avicola

Ingredients

• 100g (3½oz) butter
• 2 x 1.4kg (3lb) roasting chickens, ready jointed, or 8 chicken thigh joints
• 6 large shallots cut in half
• 4 sticks of celery, washed and thickly sliced
• 440ml can dry cider
• 300ml (½ pint) chicken stock
• 3 red apples, cored and sliced into wedges
• 4 level tbsp plain flour
• 150ml (¼ pint) crème fraîche
• Salt and freshly ground black pepper for seasoning