1. Heat the oil in a dutch oven and sauce the bacon over medium heat. Remove with a slotted spoon and set aside.

2. Add half the butter to the pan and brown the chicken on both sides. Transfer the chicken to a plate

3. Discard all but 1 tbsp of fat.

4. Put the shallots into a saucepan of boiling water, reduce the heat and simmer for 4 minutes. Drain and pat dry.

5. Put shallots and potatoes into the dutch oven and sautee until pale gold

6. Add the garlic and sautee for 3 minutes

7. Pour the wine into the pan and bring to a boil then immediately reduce the heat and return the chicken and bacon with any juices on the plate.

8. Add the boutique garni and chicken stock and bring to a boil. Reduce heat and simmer for 40 minutes or until the chicken is tender and cooked through.

9. scatter with parsley and serve immediately.