Step 1

Preheat the oven to 150°C/fan130°C/gas Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.

Step 2

If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.

Step 3

Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.

Step 4

Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.

Step 5

Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.