Heat the clarified butter in a casserole dish. Coat the chicken pieces in flour, shake off the excess flour, season. Brown the chicken all over for approx. 5 mins. per batch. Remove, set aside and wipe the cooking fat from the pan.
Add a little clarified butter to the same casserole dish. Add the mushrooms and vegetables, fry for approx. 10 mins. Pour in the wine and stock, return the chicken to the pan along with the bay leaf, bring to the boil. Reduce the heat, cover and braise for approx. 30 mins. Remove the lid and cook for a further 15 mins., season. Garnish with parsley before serving.