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In a large oven proof pan, heat a little oil and add the shallots, cook over a medium heat with a pinch of salt till soft
Add the bacon and turn up the heat, browning off
Push the shallots and bacon to the side, add the chicken browning off
Add the garlic and cook for one minute
Add the flour and butter then stir through cooking for one minute
Add the stock and bring to a simmer, simmer for 3 minutes
Add the double cream and bring to a simmer, simmer for three minutes
Add salt and black pepper to taste, stirring through a handful of freshly chopped parsley
Peel and thinly slice the potatoes, lay on top of the chicken mixture pushing down gently into the sauce
Bake on 140' for 40 minutes
Add the grated Parmesan on top and bake for a further 20 minutes on 180'
Serve with fresh greens