1 carrot, peeled and cut in half
1 celery stick, cut in half
1 garlic bulb, cut in half
bunch fresh flatleaf parsley stalks, plus 2 tbsp finely chopped fresh flatleaf parsley
1 shallot, peeled and cut in half
bunch spring onions, finely chopped
½ tbsp Dijon mustard
100²µ/3½´Ç³ú plain flour
1 tbsp yeast extract
1 bay leaf
sea salt and freshly ground black pepper
1 tsp caster sugar
1½ tsp fine salt
400g/14oz strong white flour, plus extra for dusting
300g/10½oz unsalted butter, cold and cut into cubes
100²µ/3½´Ç³ú unsalted butter
100²µ/3½´Ç³ú crème fraîche
1kg/2lb 4oz chicken thighs, bone in and skin removed
1 free-range egg, beaten, for the egg wash