Poulet Breton

Preheat an oven to 170°C/gas mark 3. Place a large ovenproof pan or casserole dish over a medium-high heat, then add a splash of oil. Season the chicken pieces all over with salt and pepper, then add to the pan until golden all over. You want to caramelise the chicken relatively slowly, especially on the skin, to get a good, deep flavour. If the pan is too hot it will scorch the meat and ruin the flavour of the sauce

Once the chicken pieces are coloured, add the butter and thyme. Once the butter is melted, baste the chicken repeatedly for a couple of minutes, then remove the meat from the pan and set aside on a plate

Add the leeks, onion and carrots to the pan and cook for 5 minutes until beginning to soften. Stir the flour in so it absorbs the fat, then gradually stir the cider into the pan, ensuring the flour doesn’t form lumps. Increase the heat to high and reduce the cider by two-thirds

Add the crème fraiche and bring the mixture to the boil, then stir in the mustard and arrange the chicken pieces over the top, skin-side up. Transfer to the oven and cook uncovered for 20–25 minutes, or until the chicken is cooked through. Garnish with parsley and serve straight from the casserole dish at the table with potatoes of your choice