Normandy Style Chicken and Leeks with Creme Fraiche

Ingredients

• 1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
• Coarse salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 2 teaspoons olive oil
• 4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
• 1 cup good-quality hard apple cider
• 1 tablespoon coarsely chopped fresh thyme leaves
• ½ cup store-bought or homemade Creme Fraiche
• 1 tablespoon finely chopped fresh flat-leaf parsley

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