1. Preheat the oven to 325°F (160°C). Using kitchen twine, tie the chicken drumsticks together. Tie twine across the breast to secure the wings down. Heat the oil in a large flameproof casserole over medium heat. Add the chicken and brown on all sides. Transfer to a plate. Sprinkle flour into the casserole and stir for 2 minutes over low heat until barely browned. Stir in the cider and stock, and bring to a boil.

2. Return the chicken to the casserole, breast-side up. Add the bouquet garni and salt and pepper to taste. Cover and bake for 1¼ hours. Add the carrots, potatoes, and leeks. Return to the oven and bake for about 40 minutes more, or until the juices run clear when pierced.

3. Transfer the chicken to a carving board. Let stand for 10 minutes. Discard the bouquet garni. Carve the chicken, return to the pot, and sprinkle with parsley. Serve hot.