Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Season chicken with salt flakes and freshly ground black pepper. Heat a large cast iron saucepan or casserole over medium heat. Add the oil and heat until hot but not smoking. Cook bacon for 5-8 minutes until crispy and cooked through. Use a slotted spoon to transfer to a small bowl and set aside.
• 2.
  Return pan to medium-high heat and brown chicken, in batches, for 10-12 minutes until nicely caramelised on all sides (see notes). Transfer to a plate. In the same pan, cook carrot and onion for 5 minutes until onion is soft and translucent. Add wine and use a wooden spoon to scrape up any little bits from the base of the pan. Turn off heat.
• 3.
  Arrange a large, double-layered piece of cheesecloth in the pan so that it covers the cooked vegetables and hangs over the sides of the pan. Carefully place seared chicken on the cheesecloth and tie ends of cheesecloth to create a bundle. Add stock and bouquet garni and bring to a simmer. Cover, transfer to oven and braise for 45-50 minutes until chicken is cooked through.
• 4.
  Mix butter and flour in a small bowl until a paste forms. For the finishing vegetables, place potatoes in a large saucepan and cover with cold water. Season with salt flakes and bring to the boil. Cook for 15-20 minutes or until tender. Drain and set aside.
• 5.
  Place onions in a large saucepan with wine, thyme, bay leaf and peppercorns over medium heat. Simmer until wine has reduced slightly, then add just enough water to barely cover onions, and simmer for a further 15 minutes or until tender. Using a slotted spoon, transfer onions to a bowl and season with salt flakes and freshly ground black pepper.
• 6.
  Bring a large pot of salted water to the boil and fill a bowl with ice and water. Add carrots to boiling water and blanch for 2-3 minutes until tender. Immediately plunge carrots into ice water to stop the cooking and preserve their colour. Drain.
• 7.
  Melt butter in a large frypan over high heat, then cook mushrooms for 2-3 minutes until tender and caramelised. Remove pan from oven. Carefully lift out the cheesecloth bundle with the chicken and place in a large bowl. Strain sauce through a fine sieve into another pot large enough to hold the chicken pieces. Bring sauce to the boil over high heat and whisk in butter and flour paste until smooth. Cook for 2-3 minutes or until sauce thickens. Check seasoning.
• 8.
  Return chicken to the sauce with all vegetables and the lardons and simmer for a few minutes to meld the flavours. Sprinkle with chervil to serve.