** NOTE - Fermier chicken in France-tasty! Ask your butcher to cut the chicken in to 6 for you. Or you can use de-boned chicken breasts and thighs instead of a whole chicken if you choose not to deal with the bones while eating. However, the recipe is more flavourful with a whole chicken.

Prepare all your veggies so they’re ready to go.

Place a large knob of butter into a heavy bottomed pan on medium-high heat.

Brown the chicken pieces all over.

Remove from the heat.

Lower the heat to medium.

Place bacon, leeks, shallots and carrots into the pan.

Soften for 5 minutes, stirring often.

Add the flour, cook for another minute.

De-glaze with the cider, cook for another minute.

Add the bay leaf, thyme, tarragon, stock, and chicken to the pot.

The chicken should be covered in liquid.

Add more stock if necessary.

Cover and cook on a low simmer for 35 minutes.

Add the chopped mushrooms.

Remove the lid from the pan if the sauce needs thickening.

Add the mustard and cream.

Stir well.

Cook for another 15 minutes.

The chicken should be falling off the bone.

Season with salt and pepper to your taste.

Add the lemon zest and parsley.

Serve with steamed rice, fresh baguette or potatoes and a cold glass of white wine.

Yum.