Chicken in White Wine

1 chicken, jointed into 8 pieces
130g bacon lardons
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
2 tbsp vegetable oil
250ml white wine
500ml chicken stock, hot
1 bay leaf
1 tsp thyme
1 tbsp parsley
4 tbsp creme fraiche
Salt and pepper

Heat some oil in a pan, add the chicken pieces and brown on both sides, remove from the pan. Heat some more oil, add the onions, garlic and bacon, fry until onions are softened and the bacon is beginning to colour. Add the celery and carrots and continue cooking for a few minutes. Replace the chicken pieces, pour on the wine and let it sizzle, add the chicken stock, bay leaf and thyme and bring to the boil. Cover and simmer for 30 minutes or until the chicken is cooked through. Season with salt and pepper, stir in the creme fraiche and parsley.