Place the bacon in a Le Creuset 26cm Signature Soup Pot over medium heat and cook until browned. Drain the excess fat and set the cooked bacon aside.

Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.

Add the parsnips and onions to the casserole. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. If you would like a saucier dish, add 1L of chicken stock to the sparkling wine. Add the bay leaf and thyme, and bring to a boil.

Return the chicken thighs and legs to the casserole. Cover and reduce the heat to a low simmer. Cook for 1 hour. Return the breast pieces, along with the bacon to the casserole, cover and cook for an additional 40 minutes.

Remove the chicken pieces for the casserole and place them on a warm platter. Discard the bay leaf and thyme stems. Bring to the sauce to a boil for 2 or 3 minutes, to reduce. Turn off the heat and swirl in the crème fraiche and half of the dill. Season with salt and pepper to taste.

Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.