In an oven-safe roasting dish that can go on the hob, warm the olive oil over medium heat.

Add the onion, a good pinch of sea salt, and the butter. Let the onions soften gently without taking on any colour.

Add the mushrooms and cook for 8-10 minutes until they release their juices and start to reduce.

Add the minced garlic, tarragon, white wine, tomato purée, and flour.

Mix everything together until it forms a thick, paste-like consistency that clings to the vegetables.

Pour in the chicken stock and stir well so the paste dissolves into the liquid.

Place the whole chicken into the sauce breast-side down (upside down) and transfer to a preheated 355f oven for 30 minutes.

Take it out and carefully turn the chicken right-side up. Drape the streaky smoked bacon over the top and return to the oven for 25 minutes.

Remove the dish from the oven, lift off the bacon, roughly chop it, and stir it into the sauce on either side of the chicken.

Pour in the double cream, give the chicken a little coat using the back of a wooden spoon, and mix the sauce as best as you can.

Return to the oven for another 30 minutes, or until the chicken is fully cooked.

Lift the chicken out, letting any cooking juices drain back into the dish, and set it aside to rest for at least 10 minutes.

Give everything a sprinkle of fresh parsley and give the sauce a really good stir and pop a lid on to keep it warm.

Serve with buttery mashed new potatoes, wilted spinach, and a warm baguette with butter for dipping into that delicious creamy sauce.