Prepare the chicken and lardons
Colour the chicken in a pan, followed by the lardons, then the onion and garlic
Once the onions are coloured, add the plain flour and cook for a couple of minutes
Slowly add the champagne and stock to make a sauce and check seasoning
Add back all the coloured chicken, onions, bouquet garni, and mushrooms
Cook at 150°C for approximately 30 minutes
Finish with double cream and chopped parsley and serve
