First, slow cook the chicken thighs in an oven heated to 180c. Season chicken with salt and pepper and cover with foil. This will help keep the steam in and make the chicken tender. Bake for 20-30min - or until juices run clear. Cool and separate meat into a separate bowl, use the bones for your own stock. Shared this with two forks until you have small bitesize pieces.

For the bacon, heat the oven to 180C. Between two sheets of parchment paper, place the strips of bacon (streaky if in the UK, or regular if you are in North America). Place this on a baking sheet, and place an oven proof dish over top to keep it flat. Bake for about 10-15min, or until crispy. The fat should have rendered, making this a crisp shard of bacon. Remove to a drying rack quickly and save until plating.

In a frying pan, heat ½ the butter until it is foaming, and toss in the garlic. Once this starts to be fragrant, add the quartered mushrooms. Turn down the heat and slowly cook this until the mushrooms are cooked. Drain and let mixture cool.

In a clean bowl, add the egg yolks with mustard. While whisking vigorously, and slowly start to add the oils. Once you have a good mayo, add the vinegar, juice and zest of ½ a lemon, spices and the parsley. Then mix in the chicken and mushrooms and season with salt and pepper to taste. Put this into the fridge for at least 30min to ensure it is cool.

To construct, take a slice of good rye bread and put a thin layer of butter. Take a scoop of the chicken mixture on top. Top this with the bacon shards and few leftover herbs.