For the stew, heat the oil in a pot over medium heat. Add the bacon and fry, 5 minutes.
Remove the bacon with a slotted spoon.Dip the drumsticks in the flour and shake off the excess.
Add the chicken to the pot with the fat left over from frying the bacon and fry, 5 minutes per side.
Add the onions and fry, 2 minutes.
Add the mustard, sugar, garlic, baby potatoes, baby carrots, barley, stock and cider and simmer, 30 minutes.
Stir in the basil and season it to taste.Serve each portion topped with a dollop of sour cream.
TIP:
The drumsticks can easily be replaced with chicken thighs, if dark meat is preferred.