Chicken & cider fricassée with parsley croûtes

Name: Chicken & cider fricassée with parsley croûtes
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 whole chickens (1.5kg-2kg each), each jointed into 8 pieces, or 16 bone-in chicken pieces); 300g smoked streaky bacon chopped; 2 onions finely chopped; 2 carrots finely chopped; 2 celery stalks, finely chopped; 500g pack chestnut mushroom quartered; 4 tbsp plain flour; 500ml bottle dry cider; 1 ½l chicken stock; 5 sprigs thyme; 2 bay leaves; 150ml double cream; 2 tbsp English mustard; small pack tarragon leaves, chopped; large pack curly parsley leaves very finely chopped, stalks reserved for the chicken; 100ml olive oil; 1 baguette sliced into rounds