Step 1

Cut the garlic head in half horizontally, then put both halves in a large bowl with the pieces of chicken, a sprig of each of the herbs, one bay leaf and a scant teaspoon of coarse salt.

Step 2

Pour in the wine, cover the bowl, then refrigerate and leave to marinate for as long as you can spare, and for up to 12 hours.

Step 3

Meanwhile, put the reserved chicken carcass in a deep pan with the rest of the herbs.

Step 4

Roughly chop the carrot (no need to peel if it’s clean), peel and halve the onion, then add both to the pan. Half-cover with cold water, then bring to a boil. Turn down the heat, skim off any foam that rises to the surface and cook very gently for an hour and a half.

Step 5

Strain the stock, then discard the aromatics and bones (after picking off and reserving any meat). Put the stock back in the empty pan and bring back to a boil.

Step 6

Turn down the heat a little, and cook until the stock reduces to about 300ml. (If you like, do this and the marinating the day before you eat, and refrigerate the stock overnight.)

Step 7

Lift the chicken pieces out of their winey marinade, pat them dry, then season and set aside.

Step 8

Melt a quarter of the butter in a large casserole on a medium-high heat, then fry the lardons until golden (chop your own from thick-cut bacon, if that’s easier to source).

Step 9

Meanwhile, wash and finely slice the leeks and halve the mushrooms (or quarter them if they’re on the large side).

Step 10

Scoop out the bacon with a slotted spoon and transfer to a plate or bowl.

Step 11

Add another quarter of the butter to the pan, then fry the sliced leek and a pinch of salt, until soft.

Step 12

Scoop the leeks out of the pan with a slotted spoon, and transfer to the bacon plate.

Step 13

Repeat with the mushrooms.

Step 14

Melt the remaining butter, then fry the chicken pieces until deep golden on all sides. Lift out the chicken and turn down the heat.

Step 15

Stir the flour into the hot fat in the pan, cook, stirring, for a couple of minutes, then add the wine from the marinade, scraping the bottom and sides of the pan as you do so.

Step 16

Add the stock and the browned chicken, bring to a simmer, then cover the pan, turn down the heat and leave to cook for 90 minutes, until the meat is falling from the bones.

Step 17

Lift out the chicken and put it to one side.

Step 18

Whisk the cream and egg yolk in a small bowl, then take the pan off the heat and whisk the cream mix into the sauce.

Step 19

Return the pan to a gentle heat, bring slowly to a simmer, then cook, stirring regularly, until the sauce thickens enough to lightly coat the back of a spoon.

Step 20

Season to taste, then stir in the lardons, leeks, mushrooms and chicken, warm through gently and serve garnished with more parsley.