Warm 3 tbsp of olive oil in a shallow pan. Season 4 large chicken thighs with salt and black pepper, then place them, skin side down, in the pan, and let them cook until the skins turn pale gold in colour. Turn the thighs over and lightly brown the other side. Peel and roughly chop 2 medium onions. Remove the thighs to a plate and add the onions to the pan, with a splash more oil if needed. Let them cook over a moderate heat for a good 10 minutes until they are starting to soften. Thickly slice 100g of mushrooms (brown chestnut or button are ideal) and add them to the pan, together with the leaves from a couple of bushy sprigs of rosemary, 6 whole black peppercorns and a couple of bay leaves if you have them. Let the mushrooms cook, adding a little more oil if you wish, until they are glossy, then pour in 500ml of cider. Let the liquid come to the boil, then lower the heat to a simmer, return the chicken pieces to the pan and partially cover with a lid. Leave the chicken and vegetables to simmer for about 35 minutes, until the chicken is tender. Check and correct the seasoning as you wish. Chop a couple of tbsp of parsley and stir into the juices. Serve in a bowl with plenty of juice from the pan. Enough for 2. Ready in 70 minutes I use a large sauté pan for this, at least 26cm in diameter. I often put a medium-sized potato in here, too. Scrubbed, not peeled, then cut into large pieces and added once the mushrooms have softened. If they collapse a little into the juices, then all the better. No accompaniment will be necessary here if you are putting potatoes in as well. If not, then a bowl of mash is a thoroughly good thing.