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1. In a large pot, cook bacon until crisp. Transfer bacon to a paper-towel-lined plate. Drain off all but 1 tbsp (15 mL) bacon fat from pot, reserving excess fat. Add chicken to pot in batches, and brown on all sides. Transfer to a bowl. Reheat pot and add more reserved bacon fat between batches as necessary. Set chicken aside.
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2. Reduce heat to medium-low and add remaining bacon fat or butter. Add carrots, shallots, garlic, thyme, pepper and salt and saute for about 10 minutes or until soft. Sprinkle with flour and cook, stirring, for 1 minute. Gradually pour in wine and stock, stirring. Bring to boil over medium heat, scraping up any bits on bottom. Boil, stirring often, for 5 minutes or until slightly thickened.
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3. Add chicken with any accumulated juices to pot with red pepper, olives and mustard. Reduce heat and simmer, stirring often, for about 20 minutes or until chicken is no longer pink inside and sauce is thickened. Crumble reserved bacon and stir into sauce. Check and adjust seasoning as necessary. Transfer to a shallow heatproof container and let cool slightly. Refrigerate until cold.
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4. prepare potatoes. Spoon potatoes around the edge of a buttered shallow 12 to 16-cup (3 to 4-L) casserole dish, leaving room for chicken in centre. Refrigerate until cold.
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5. Spoon cold chicken ragout into centre of potatoes.
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6. To reheat,cover dish with foil. bake in 350u00b0F (180u00b0C) oven for about 11/2 hours or until potatoes and chicken are hot. Uncover and bake for about 20 minutes longer or until potatoes are browned and sauce is bubbling. .
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7. Let stand for 10 minutes. Sprinkle with herbs before serving.
