Baked chicken thighs with cider, wholegrain mustard, and Rodda’s Cornish clotted cream

Ingredients

• 6 organic or free-range chicken thighs
• 2 tbsp olive oil
• 6 rashers streaky bacon, cut into small pieces
• 1 onion, finely chopped
• 2 cloves garlic, thinly sliced
• 2 small to medium leeks, trimmed, rinsed and cut into 1 – 2 cm rounds
• 2 sprigs rosemary
• A handful of sage leaves, roughly ribboned
• 450ml medium dry cider
• 227g Rodda’s Cornish clotted cream
• 1 tbsp wholegrain mustard
• ½ bunch flat-leaf parsley, leaves picked and chopped
• Sea salt and freshly ground black pepper