Chicken, leek & apple casserole

Preheat the oven to 180°C, gas mark 4. Heat ½ the oil and butter in a large casserole dish over a medium-high heat, add the chicken thighs, skin-side down, and cook, turning occasionally, until golden all over (about 10 minutes). Transfer to a plate and set aside.

Heat the remaining oil and butter in the casserole, add the apples and cook until beginning to caramelise (5-7 minutes). Remove and set aside with the chicken. Cut the leeks into 3cm pieces and add to the pan; cook over a low heat for 6-8 minutes until softened but not coloured. Add the lemon zest, fry for 20 seconds, then deglaze the pan with the vermouth, scraping the base. Stir in the mustard, then add the stock and crème fraîche. Bring up to a simmer before returning the chicken thighs, skin-side up, to the pan along with the apples. Scatter in the thyme and tarragon; season. Cover, transfer to the oven and braise for 20-25 minutes until the chicken is cooked through with no pink meat remaining. Stir in the lemon juice and scatter over the parsley.