Melt the butter with the oil in a wide casserole over a medium-high heat. Season the chicken well and fry until golden brown on both sides, in batches if necessary.

Lift the chicken out and set aside. Pour off all but about 1 tablespoon of the fat into a bowl (do not discard); add the lardons to the pan and fry until crisp. Scoop out with a slotted spoon and set aside in a bowl. Add the shallots to the pan with a pinch of salt. Turn the heat down and fry until soft.

Add the flour and cook, stirring, until it’s beginning to colour (pour in a little of the reserved fat if the pan seems dry). Stir in 300ml of the Gewürztraminer, scraping the bottom of the pan, then the stock.

Return the chicken to the pan and bring to a simmer, then cover and cook very gently for about an hour until tender.

Lift out the chicken; set aside and keep warm. Add the final 100ml of wine to the pan, bring the sauce to the boil; simmer until thickened and reduced by about half.

Turn down the heat; whisk in the cream. Stir in the lardons and grapes; season, then return the chicken to the pan and heat through. Serve with buttery mash or rice and a green salad.