Preheat the oven to 190°C.
Prepare the chicken by cleaning the wing bone and lifting the skin while keeping it attached.
Pound the herbs, parmesan, garlic, salt, and peppercorns into a paste, then stir in the olive oil.
Spread the herb mixture under the chicken skin and smooth it back down.
Fry the chicken in butter and oil for 3 minutes until golden, then roast in the oven for 15 minutes.
Reduce red wine by a third in a pan, add stock to reduce by half, and whisk in butter.
Sauté shallots, garlic, bacon, cabbage, and chestnuts in butter, then simmer with water until tender.
Spoon the cabbage onto plates, top with sliced chicken, and finish with the sauce and chervil.