Preheat the oven to 190 °C.
Insert your fingers under the skin of the chicken and carefully move them to separate the skin from the breasts. Do not tear the skin.
Beat the butter until soft and creamy.
Add the parsley, shallots, mustard, tarragon, salt and pepper and mix well.
Spread the mixture evenly over the chicken breasts under the skin, taking care not to tear the skin.
Mix the breadcrumbs, egg, thyme and parsley in a bowl.
Heat the butter in a pan and fry the bacon and onion over moderate heat until done.
Add the bacon and onion mixture to the bread mixture and season with salt and pepper.
Stuff the chicken with the mixture.
Place the chicken in an oven pan, add the wine, water, butter and stock.
Cook uncovered in the oven for 1 ½ to 2 hours or until done.
Baste the chicken regularly with the pan juices.
Remove the chicken from the pan, place the pan on a heated stove plate, bring the juices to the boil and boil for two minutes.
Mix the cornflour and cream, add to the pan juices and simmer until it thickens slightly.
Season with salt and pepper.
Serve the chicken with the gravy, roast pickling onions and parsley potatoes.
PORK AND OLIVE
Heat the olive oil in a pan and sauté the onion and garlic over moderate heat until the onion is done.
Add the pork and salami and fry for five minutes or until browned.
Add the livers and fry for one minute.
Stir in the olives, season with salt and pepper and remove from the heat.
TASTY RICE STUFFING
Heat the oil in a pan and sauté the onion and garlic until the onion is done.
Add the rest of the ingredients and stir-fry for two minutes. Allow to cool.