Step 1

Preheat oven to 180C/160C fan forced. Place flour in a sealable plastic bag. Season. Add chicken. Toss until lightly coated. Shake off excess, reserving flour. Heat half the oil in a large, heavy-based ovenproof dish over medium‑high heat. Cook chicken pieces for 4 minutes each side or until golden brown. Add onion or shallot. Cook, stirring, for 3 minutes or until browned. Transfer chicken and vegetables to a plate. Set aside.

Step 2

Heat remaining oil in the same pan over mediumhigh heat. Add reserved flour and cook, stirring, for 2-3 minutes or until the flour turns a golden nutty colour. Combine vinegar, stock and mustard in a jug. Add to the pan. Bring to boil then reduce heat to medium and simmer for 1 minute.

Step 3

Return chicken pieces to pan. Add carrot, zucchini and radish. Scatter over thyme. Cover and bake for 35 minutes or until chicken and vegetables are just tender.

Step 4

Uncover, pour in cream and scatter brussels sprouts over chicken. Spray lightly with oil. Bake for 10-15 minutes or until sprouts are light golden.

Step 5

Divide chicken and vegetables among serving dishes. Scatter with the extra thyme leaves and micro herbs or salad greens, if using.