Step 1

Preheat oven to 180°C/350°F.

Step 2

Heat half the oil in a flameproof casserole dish over medium-high heat, add chicken, skin-side down; cook, turning occasionally, for 6 minutes or until browned. Transfer to a plate.

Step 3

Add remaining oil to casserole dish, add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Deglaze pan with cider, then stir in stock, mustard, honey and rosemary; bring to the boil. Return chicken, skin-side up, to dish; season, cover with a lid or foil and cook in the oven for 15 minutes or until chicken is cooked through. Transfer chicken to a tray and discard rosemary.

Step 4

Add the crème fraîche and vinegar to casserole dish, whisk to combine; season to taste. Return the chicken to sauce.

Step 5

Meanwhile, make the buttered carrots: Trim carrots and reserve 2 tablespoons carrot tops. Scrub carrots then cut any large carrots in half lengthways. Cook carrots in a saucepan of boiling salted water for 3 minutes or until just tender. Drain, then toss in a bowl with remaining ingredients and reserved carrot tops; season to taste.

Step 6

Serve chicken with buttered carrots.