Chicken en Croûte

4 chicken breast fillets
30 g butter
1 shallot, minced
1 garlic clove, minced
250 g mushrooms, fine chopped
400 g puff pastry
4 thin rashers of bacon, rind removed
1 egg, lightly beaten
Rice bran oil for cooking
SAUCE:--
4 chicken wings, rough chopped
1 red onion, chopped
2 carrots, fine chopped
1 celery stick, fine chopped
1 mushroom, fine chopped
1 bay leaf
1 tbsp SIDS RASPBERRY VINEGAR
100 ml dry red wine
500 ml chicken stock
SIDS SALT & PEPPER to taste

Heat about 3 tbsp of oil in a pan and fry the chicken for 1 minute each side to seal. Remove from pan and set aside.
Sauté shallots and garlic. Add mushrooms and increase the heat and cook uncovered until dry. Season with SIDS SALT & PEPPER then transfer to a plate to cool.
Cut pastry into quarters. Roll each piece on a lightly floured surface to a 16x 25 cm rectangle. Transfer to a lightly floured baking tray and chill for 20 minutes. Slide off the tray onto a lightly floured work surface and make cuts at 2 cm intervals down the 2 short sides of each rectangle. Make the cuts 8 cm long, towards the centre of the rectangle. Place the chicken breast down the centre of each rectangle. Put ¼ of the mushroom mixture on each chicken breast and lightly flatten, then cover with bacon and fold around to hold the mushroom in place.
Brush the pastry strips with egg. Take the top strip of the pastry from one side and place over the chicken. Take the top strip from the other side and place on top, as if to plait. Continue down the chicken, overlapping slightly and leaving small gaps between the plaiting to let steam escape and the pastry crisp. Trim the strips at the base or tuck underneath. Place on a buttered baking tray and chill.
Preheat oven to 200°C.
Sauce:- put 3 tbsp of oil in a roasting dish and heat on a hob. Add the wings then bake in oven for 30 minutes until golden. Transfer to hob then add vegetables, bay leaf and SIDS RASPBERRY VINEGAR and simmer for 5 minutes until reduced by ¾ and pan juices are sticky. Add wine then boil. Add stock then reduce heat and simmer for 10 minutes until reduced by half. Skim frequently then strain into a clean pan to keep warm and season with SIDS SALT & PEPPER to taste.
Brush the parcels with egg, avoiding the cut edges or they will not rise. Bake for 25-30 minutes until golden & crisp. If the underside is not crisp, cover the top with foil and cook a little longer.
Reheat the sauce and pour into a warmed serving jug.
Serve the chicken with the sauce and asparagus spears.