Succulent pieces of free range chicken with mushrooms in a delicious cidery cheese sauce and gratin topping. Serve with a green salad and jacket potato. I cut my potatoes in half, score them in a criss-cross pattern , drizzle with a little olive oil/knob of butter, some salt and pepper and bake until golden brown and crispy. Hasselback potatoes would also work well or, when in season, new potatoes!