The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight.

Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside.

Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside.

Fry shallot halves, flat side down, until caramelised & brown. Set aside.

Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour.

For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato)

Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt.

Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon.

Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin.

Remove chicken from oven & serve with creamy-herby mash potatoes & greens