Step 1

Preheat oven to 200C/180C fan forced. Heat a flameproof, ovenproof baking dish over two hotplates on high. Place the chicken, skin-side-down in the dish. Cook for 3-4 minutes or until golden. Turn and cook for a further 2 minutes to seal. Transfer to a plate.

Step 2

Remove all but 1 tablespoon of the fat from the dish. Return the dish to the heat. Add the butter and cook until foamy. Add the potato, bacon, onion and garlic and cook, stirring, for 5 minutes. Nestle the chicken into the potato mixture. Season and scatter over the thyme.

Step 3

Bake for 45 minutes or until potatoes are tender and golden. Combine the cream, stock and mustard in a jug. Drizzle around the chicken and potatoes. Cook for a further 5 minutes.

Step 4

Scatter with parsley to serve.