Pot-roasted chicken & pancetta

1. Heat a large casserole dish over a medium heat and fry the pancetta for 5 minutes, stirring occasionally until golden. Remove from the dish using a slotted spoon and set aside.

2. Season the chicken and sprinkle with the thyme. Place the chicken, breast-side down, in the casserole dish and brown all over for about 5 minutes, then remove from the dish.

3. Place the shallots and leeks in the casserole and fry for a few minutes until starting to turn golden. Add the garlic and cook for a minute longer. Add the stock and mustard, and simmer for 1 minute. Sit the chicken on top, breast-side up, cover and simmer for 50 minutes.

4. Remove the lid from the casserole, add the pearled spelt and cook for a further 20 minutes with the lid off until the spelt is tender and the chicken is golden and cooked through, and the juices run clear with no pink meat. Return the pancetta to the dish, along with the crème fraîche and heat through for a few minutes. Serve scattered with a generous amount of chopped flat leaf parsley.