This gorgeous lemon cream chicken casserole is a taste of France for me. Succulent whole chicken is jointed then simmered lovingly in a creamy lemon herb wine sauce for 2 hours with baby onions and whole garlic cloves.
Toss the chicken pieces in the seasoned flour. Melt the butter in a large casserole dish then fry the chicken pieces to brown on all sides. Add the bacon and stir for a further 2 minutes. Add the remainder of the ingredients. Cover.
Bake covered in the preheated oven for 90 minutes to 2 hours until the chicken is tender and no longer pink in the centre and the sauce has thickened.