Add the wine to a saucepan and simmer until reduced by a third, then allow to cool

Break the chicken down into 6 pieces, keeping the skin on. Place the pieces in a large bowl and pour over the cooled wine. Add the chopped carrots, peeled and whole shallots, chopped celery, some crushed black peppercorns and the bouquet garni and cover with cling film. Leave in the fridge overnight to marinate.

After at least 12 hours, pass the chicken through a colander and save the wine in a bowl. Separate the chicken from the vegetables and keep in a colander to drain any excess moisture, allow to dry for an hour then pat dry with kitchen paper.

Heat some oil in a cast iron pan over a high heat, add the chicken pieces in stages and brown for 5-7 minutes per side, ensuring the skin is thoroughly browned. If any fond remains after browning, deglaze with wine and add the fond to the leftover wine. Reduce the leftover wine further until thickened.

Add the baby potatoes to a saucepan with salted water and a sachet of bouquet garni, bring to a simmer and cook for 20 minutes while you cook the vegetables. Once cooked, drain and set aside.

Reduce the heat to medium and add the lardons, cook gently to release the fat. Once the lardons are crispy, remove and set aside. Deglaze and add more some butter to the pan. Add the carrots and brown, the remove and repeat for the celery and then the mushrooms.

Repeat the process for the onions and garlic, then add some more butter and all of the flour and tomato paste, then stir until a paste forms. Season with salt and pepper and any dried herbs.

Slowly add the stock in stages to loosen the paste, stirring thoroughly, incorporate the wine reduction and continue adding the stock until smooth.

Preheat the oven to 180°C. Add all the vegetables, the potatoes and the chicken back to the pan and the other bouquet garni and place the pan on the middle of the oven and cover with a lid. Braise for 40 minutes.

Remove the pan from the oven, remove the chicken pieces and stir the stew thoroughly to incorporate and stuck vegetables. The consistency should be thick, like a gravy. If it's too thin, place back over a medium heat and reduce until thick. Add the chicken back into the stew when ready.

Season with sea salt, black pepper and parsley and serve.