Combine all the marinade ingredients, pour over the chicken and marinate overnight. Drain the chicken, reserving the marinade, and brown in the butter in a large flameproof casserole. Toss the mushrooms in the lemon juice. Add the bacon and mushrooms to the chicken and cook for 5 minutes. Add the chicken stock and simmer, covered, for 45 minutes. Strain the marinade and add to the chicken. Simmer for a further hour. Mix the flour with some of the chicken juices and add to the chicken. Stir in well and cook for a further 15 minutes. Just before serving add the cream. (From Charente.)