Clean chicken pieces with vinegar or lemon and then rinse with cold water, pat dry and set aside.
In a blender or shopper, add thyme leaves only stems removed, parsley, scallion, garlic, salt, pepper, lemon/lime juice and Pikliz if using. Blend to a smooth paste. Pour over chicken and make sure every piece is well coated. Let chicken marinate for at least 3 - 4 hours or overnight.
Remove chicken, from marinate and shake off excess spices. Save spices and marinade for later.
In a large bowl, add flour, salt and pepper. Toss the chicken in flour to coat, shaking off any excess. In a heavy-based pan, heat oil oils and brown chicken in batches over medium heat. Drain on paper towels. Remove any crumbs left in pan. Add bacon and onions, and cook, stirring until the onions are browned. Add leftover chicken marinade and let cook for about 2 - 3 minutes while stirring. Add tomato paste and stir to blend. Add chicken, brandy, wine, chicken stock, bay leaves and cloves. Bring to a boil, reduce the heat and simmer covered for 30 minutes.
Add cleaned mushrooms and simmers uncovered for 10 minutes or until the chicken pieces are tender and the sauce has thickened. Sprinkle with fresh herbs and serve with crusty French bread or your preferred side dish.