Preheat your oven to 160C/140C Fan/Gas Mark 3.

Dice the onions, mushrooms, and parsley, then cut the bacon into small pieces.

Put the bacon in your frying pan or casserole dish and heat on medium on the stove.

Allow it to cook for a few minutes to release the fat, then add the onions.

Cook the onions and bacon until they’re golden brown. Use a slotted spoon to remove the bacon and onion from the pan and set them aside.

Season your chicken with salt and pepper.

In the same unwashed pan, add a tablespoon of sunflower oil, pop in the chicken and cook on high heat until browned on both sides.

Shift the chicken to the plate with the bacon and onion.

Introduce the flour to the pan, adding more oil if necessary. Stir it all together then pour in the hot chicken stock, stirring continuously to allow the gravy to thicken.

Pour in the white wine and return the chicken, bacon, and onion to the mix. Stir and toss in the herbs - thyme and bay leaves.

Bring the gravy sauce to a boil, season well with salt and pepper, then pop it in the oven.

Let the dish cook in the oven for 30 minutes.

After 30 minutes, add the mushrooms and creme fraiche. Mix it all up then return to the oven for another 15 to 20 minutes until fully cooked.

Melt a knob of butter in a pan and add the sage leaves. Fry until crispy.

Remove all the herb leaves from the casserole and discard them. Stir in the parsley and sprinkle the crisp sage leaves on top.