Apple Cider and Tarragon Chicken Casserole

This recipe reminds me of lunches at my Great-Aunt Dina's house. I have replaced the cream, white wine and mustard sauce with apple cider and tarragon, but the recipe remains the same in its comfort and as a wonderful meal. Serves 6

12 chicken thighs
2T olive oil
4T flour
200g bacon, rind removed and diced
2 red onions finely chopped
2 cooking apples peeled and chopped
4 carrots peeled and sliced
2 cups dry apple cider
2 cups chicken stock
2 bay leaves
2 stalks of tarragon
1T Dijon mustard
200g button mushrooms
1 cup peas

Heat the oil in a large saucepan. Coat the chicken pieces in flour and brown them in the oil. Set aside and cook the onions until translucent. Add the bacon and brown. Place the chicken, onions, carrots, cider, apples, stock, bay leaves, 1 stalk of tarragon and mustard in the pan. Turn down the heat and cook for an hour with the lid on. Season the dish, add the mushrooms and peas, and simmer uncovered until the peas are cooked and the sauce has thickened.
Serve with rice or mashed potato, and garnish with freshly chopped tarragon.