200g/7oz small chestnut mushrooms, quartered
2 large onions, chopped
small bunch flatleaf parsley, chopped
small bunch sage, 6 leaves reserved for garnish
2 large thyme sprigs
150ml/5fl oz chicken stock
30g/1oz plain flour
2 bay leaves
salt and freshly ground black pepper
2 tbsp sunflower oil, plus extra if needed
knob of butter
100g/3½oz full-fat crème fraîche
250g/9oz dry-cured bacon, snipped into small pieces
8 chicken thighs, skin removed and bone in
150ml/5fl oz dry white wine