Chicken in cider cream

1 Set the oven to 185 degrees.

2 Pour the oil into a heavy-bottomed oven-proof casserole dish, then add the butter over a medium-high heat. When it is foaming, add the chicken and start to get colour on it, you may have to do this in batches so you don’t crowd the pan.

3 When the chicken is coloured, carefully pour out any excess oil then add the thyme, shallots and garlic. Season and continue to brown for a minute or two more to glaze the shallots.

4 Cover and put in the oven for 20 minutes. Remove it, then add the cider, stock and the cream.

5 Place back in the oven uncovered for a further 20 minutes, until the chicken is fully cooked. Take the chicken pieces out of the pan and keep them warm.

6 Whisk the mustard into the sauce and check it for seasoning.

7 Put the packet of French beans unopened into the microwave and cook on a high heat for 2½ minutes.

8 Divide the chicken on to warm plates, pour the sauce over it and add the French beans and crispy bacon.