Heat 2 tablespoons of the oil in a casserole pan, set over a medium heat. Add the chicken pieces and bacon pieces and sauté for 3 to 4 minutes, until nicely coloured, then add the onions, garlic and herbs. Season with salt and pepper, Allow the vegetables to cook for another 3 to 4 minutes, stirring once or twice.

Sprinkle the flour and cook and coat the flour for 2 minutes. Add the chicken stock, white wine and cream, then cover the casserole with a lid.

Reduce the heat to medium-low and simmer for 5-8 minutes or until the chicken is cooked through. Remove from the heat and stir in 20g butter.

Meanwhile, drizzle some oil in a second sauté pan. Add the sliced cooked potatoes and colour for 3-5 minutes shaking the pan for colour all sides. At the last minute, add some butter and coat the potatoes in the foaming butter. Check the seasoning and set aside until the chicken is ready.

Serve the creamy chicken casserole with the sautéed potatoes.