This is the Normandy version of pot au feu, using cider rather than stock, with the addition of crème fraîche, to add richness. In Normandy, where this cream is bountiful, it is constantly added to a vast variety of recipes.
Preheat the oven to 180°C/350°F/Gas 4. Place the shallots, celery, carrots and herbs in a large casserole or ovenproof baking dish. Place the chicken on top, season and pour in the cider. Cover and bake