Heat a little oil in a large casserole dish and brown the chicken pieces. Do in batches and transfer to a warm plate.
1 large chicken
Brown the bacon and put on the plate with the chicken.
100 g streaky bacon
Add a knob of butter to the oil in the casserole and gently brown the onions and mushrooms.
25 g butter, 200 g shallots, 150 g button mushrooms
Return the chicken and bacon to the casserole dish.
Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well.
2 large carrots, 1 stick celery, 1 medium Bouquet garni, 500 ml chicken stock, 300 ml white wine
Preheat the oven to 170ºC and place the covered dish in for 30-40 mins.
With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and butter together to form a paste in the casserole dish
25 g Plain Flour
Bring the sauce in the casserole to the boil and add a small amount of the paste to it, whisking until dissolved.
The mixture will thicken. Add the rest of the paste a little at a time until you have reached the desired thickness and depth of colour your desire.
Stir in the double cream and pour over the chicken.