Woodlands Organic Chicken with Smoky Bacon, Cabbage & Mushrooms

2kg organic chicken (I used 6 whole legs of Rings organic chickens from Co. Kilkenny)

salt and freshly ground pepper

1 large carrot, sliced

1 large onion, sliced

5 peppercorns

a bouquet garni made up of a sprig of thyme, parsley stalks, a tiny bay leaf, a stick of celery

450-600ml water or a mixture of water and white wine (1 glass) or homemade light chicken stock

1 York or Savoy cabbage, cored and shredded (450g prepared)

25g butter or more if you like

salt and freshly ground black pepper

250-300ml light cream

75g roux approx. (made with equal quantities of flour and butter, cooked for 2 minutes)

salt

1 large onion, diced

2 cloves garlic, finely chopped

500g mushrooms, quartered

salt and freshly ground black pepper

knob of butter and extra virgin olive oil

175g smoky streaky bacon, diced

1 tsp of thyme leaves, rosemary or tarragon chopped

salt and freshly ground black pepper

chopped parsley or chervil, to garnish

For the pilaf rice:

25g salted butter

2 tbsp finely chopped onion or shallot

400g long-grain rice (preferably basmati)

salt and freshly ground black pepper

975ml homemade chicken stock

2 tbsp freshly chopped herbs, such as parsley, thyme or chives (optional)