Using a cleaver or very sharp knife carefully cut the leftover chicken carcass from the whole fabricated chicken into roughly 2 to 3 inch pieces. Set them aside with the onion, celery, carrot, 1 smashed garlic clove and 4 sprigs of thyme.

Add 2 tablespoons to a 3 to 4 quart pot and heat over medium heat. Add in the chopped up carcass, vegetables, and herbs that were set to the side and sauté for 4 to 5 minutes to lightly brown. Deglaze with 2 quarts of water and continue cooking for 25 to 30 minutes or until it has reduced by half and about 4 cups remain.

In the meantime pat the chicken parts down with a paper towel then season on both sides with salt and pepper.

Add the 4 tablespoons of olive oil to a large cast iron, rondeau, or enameled Dutch oven pot and heat over medium heat and heat for 60 to 90 seconds.

Place in the chicken skin side down and cook for 6 to 8 minutes per side or until very well browned. You may have to do this in batches. Set the chicken to the side.

Place in the mushrooms and shallots, gently season with salt, turn the heat to medium high and sear while frequently stirring for 6 to 8 minutes or until browned. Then stir in the garlic and cook for 30 to 45 seconds.

Next, Mix in the flour to combine and cook for 3 to 4 minutes over medium heat for a blond roux. Deglaze with the wine and add in the tomatoes and cook for 3 to 4 minutes to break down the tomatoes a bit.

Next, strain the homemade chicken stock into the pot with a fine mesh strainer. Add the bay leaf, remaining 6 sprigs of thyme, salt, and pepper to the pot and stir. It should flavorful.

Place back in the browned chicken and cook over low to medium heat uncovered for 30 to 35 minutes or until cooked through. Serve with optional garnish of minced fresh parsley.

While the chicken is braising in the liquid, add the olive oil to a large non-stick frying pan over medium heat and crack in the eggs and fry for 2 to 2 ½ minutes for sunny side up eggs. Feel free to cook longer to reach your desired doneness. Set them aside.

In the same pan there should be some olive oil leftover. Add in the shrimp, season with salt and pepper, and sauté for a max of 2 to 2 ½ minutes or just until cooked. They should be pink and slightly firm and hold the shape of a loose C. Set them to the side.

With the leftover oil and shrimp fond in the pan, add in the bread and toast for 2 to 3 minutes on each side or until browned.

Serve the egg over the bread alongside the chicken marengo and pan fried shrimp. Serve with optional garnish of minced fresh parsley.