Begin by finely slicing the onion. Then peel the apple, core it, and dice it. Strip the skin and fat from the chicken. Melt the butter in a skillet or pot broad enough for the chicken pieces to lay flat, and brown them on all sides, salting them when you turn them. Add the onion and apple and continue cooking for ten minutes more, then dust everything with the mustard and cook five minutes more. Crumble the bouillon cube over the chicken, sprinkle it with the wine, cover it, and simmer it over a low flame for about an hour, checking the pot occasionally and adding a little more hot water if need be to keep it from drying out.

Transfer the chicken pieces to a platter, blend the drippings, combine them with the lemon juice, and pour the sauce over the chicken. Serve at once.

The wine? I'd use more of the white with which I cooked it -- for example a good Soave. If you want a red, something light and lively, along the lines of an unoaked Barbera, or perhaps a Bardolino.