Brown chicken thighs all over and set aside. Slice leeks and fry briefly in butter until starting to soften,
then transfer to a shallow casserole dish. Blanch tenderstem broccoli for a minute, then add to the leeks.
Fry bacon lardons until golden and crispy, drain and set aside. Stir in a Tbs plain flour into the remaining
fat and cook for a few minutes, then add chicken stock, stirring to make a nice smooth sauce. Season and stir
in a Tbs Dijon mustard and a couple of Tbs double cream together with a squeeze of lemon juice, then pour over
the vegetables. Nestle the chicken in amongst the vegetables, sprinkle over the bacon lardons and cook in a
190°C oven for 30 minutes, until the chicken is cooked and golden. Garnish with chopped chives and lemon zest
and serve with new potatoes.