Heat the oil in a flameproof casserole, season the chicken with salt and pepper and add to the pan. Fry for 2–3 minutes on each side until golden, then add the apricots, pears, potatoes and onion.
Mix together the orange rind and juice, thyme, mustard and honey and pour over the chicken. Cover the dish with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes, removing the foil halfway through the cooking time.
When the chicken is cooked, stir the crème fraîche into the sauce before serving.