Season the chicken well with salt and pepper. Heat a cast iron Dutch oven over a medium high heat and sear the chicken on all sides until golden brown on the outside, take the chicken out and set aside.

Reduce the heat to medium and add the lardons, fry until golden brown and remove, keeping them with the chicken.

Add the mushrooms along and fry for 3-4 minutes until starting to brown. Add the diced shallot and garlic and fry until fragrant. Add a knob of butter and the cornflour and mix until a paste begins to form. Fry gently until the paste browns.

Add 1 cup of the wine and mix in the paste. Scrape the fond off the bottom of the pan with a wooden spoon and mix everything together.

Return the chicken to the pan and add the rest of the wine, the bay leaf and fresh thyme and bring to the boil. Reduce the heat to low and put the lid on. Cook for 35-45 minutes until the internal temperature of the chicken reaches 75C.

Meanwhile, add the rice to a pan of salted water and simmer until cooked, set aside.

Remove the chicken once cooked and reduce the sauce further until it thickens. Add the mustard and salt and pepper to taste. Add the cream and heat gently while making final adjustments to seasoning.

Add the rice to a bowl and top with the chicken and sauce with the mushrooms and lardons. Finish with fresh parsley and black pepper and serve.