Chicken fricassee with mushroom and leek

Ingredients

• 2 tablespoons olive oil
• 1.8 kilograms chicken thigh fillets, trimmed, quartered
• 6 rindless bacon slices (375g), chopped coarsely
• 50 grams butter
• 3 medium leeks (1kg), trimmed, sliced thinly
• 3 stalks celery (450g), trimmed, sliced thinly
• 3 cloves garlic, crushed
• 1/4 cup fresh thyme sprigs
• 2 fresh bay leaves
• 2 tablespoons plain flour
• 1 3/4 cup (375ml) dry white wine
• 1 3/4 cup (375ml) chicken stock
• 400 grams button mushrooms, halved
• 1/3 cup (60ml) pouring cream
• 1/2 cup coarsely chopped fresh flat-leaf parsely