Step 1

Preheat the oven to 200C/180C fan forced. Season the chicken. Place a large non-stick ovenproof frying pan over high heat. Cook half the chicken, skin-side down, for 4 minutes or until the chicken skin is golden. Turn and cook for 3 minutes. Transfer to a plate. Repeat with the remaining chicken.

Step 2

Drain and discard the fat from the pan. Return the pan to the heat. Add the bacon and leek. Cook, stirring occasionally, for 4 minutes or until the bacon is crisp. Add the apple and stir to coat. Add the cider or juice and simmer for 3 minutes or until reduced. Add the stock and thyme. Bring to a simmer.

Step 3

Return the chicken, skin-side up, to the pan. Place in the oven and cook for 40 minutes or until the chicken is tender.

Step 4

Transfer the chicken to a plate. Add the crème fraîche and mustard to the pan and whisk to combine. Place the pan over medium heat then return the chicken to the pan. Simmer for 5-10 minutes or until the sauce has thickened slightly. Sprinkle with parsley, if using.