1 whole chicken, cut up into 8 pieces
Handful fresh flat-leaf parsley, finely chopped
2 to 3 slices lemon
2 bay leaves
Salt and freshly ground pepper
1 tablespoon EVOO
6 large shallots, sliced
1 teaspoon sugar
1 cup dry white wine
3 cups shelled fresh peas or defrosted frozen organic peas
1 large bunch spring carrots (3/4 to 1 pound), thinly sliced on an angle
3 tablespoons butter, plus more for the bread
Handful fresh dill, chopped
Baguette, for serving
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