Normandy chicken made and served with dry white English Vermouth – In the loop drinks

Ingredients

• 2 chicken breasts cut into big chunks
• 50g pancetta cut into small lardons
• 1 leek cut into rounds
• 200g chestnut mushrooms, halved
• 1 apple peeled, cored and cut into roughly 8 pieces
• 10g unsalted butter
• 2 cloves of garlic peeled and roughly chopped
• 1 small bunch fresh thyme
• 100ml In the Loop dry white Vermouth
• 1 tbsp plain flour
• 1 pint chicken stock (use pre-made or mix 1 chicken stock cube with hot water)
• 100g creme fraiche
• Salt and pepper
• Fresh flat leaf parsley