Bussin Chicken Normandy - the best dinner?

Prep:

Technique:
-
Six whole medium size onions in a pot, unchopped
Cover with water
Add 20g butter
Add 2 table spoons of plain white sugar
Simmer on low until all the water is gone
-

-
400g White mushrooms stems removed and quartered
Button mushrooms quartered
250ml water
Juice from half a lemon (stops the mushrooms from changing colour to black)
20g butter
Simmer on low for 10min
-

30g butter into an ovenproof pan
In a pan, dredge your chicken in some flour, seasoned with salt, pepper
Drop your chicken into the sizzling butter
After four minutes, flip the chicken
After four minutes, remove from the heat, place on a plate in the preheated oven 180 /355 for 25 minutes

After removing the chicken
Do not remove the fond or oil from the pan
Add in bacon lardons
Add 100g of finely chopped celery

Reserve excess liquid
then...
Add the finely chopped reddish shallots to the sizzling butter
Add the salt
Add the pepper
Add bayleaf
Add thyme

After two minutes
Add the apple chunks

After 30s
Add 30ml of the Calvadose Courvoisier (Apple) Brandy/Cognac

After 30s
Add 200ml of apple cider

After 15s
Add the chicken stock back in
Add the cream, bring to high heat, until napping consistency

After 30s
Add the butter
Stir to combine/emulsify, until shiny and creamy, and thicker

Add peeled apple slice to a pan
Add a pinch of sugar
Brown the apple slices

After 2m
Add the cooked chicken to the pan

Reduce heat to low
After the sauce thickens up, plate up.