Rosé spring chicken stew recipe with bacon and potatoes

Name: Rosé spring chicken stew recipe with bacon and potatoes
Ingredients: 4 rashers of smoked streaky bacon, cut into matchsticks; 1 free-range organic chicken, cut into 8 pieces (ask your butcher), skin-on; sea salt; black pepper; 1 x 750ml bottle of rosé; 2 bay leaves; small handful mint sprigs, save some for garnish; 500-750ml vegetable or chicken stock*; 400g small new potatoes; 150g asparagus, woody ends trimmed and cut into 5cm lengths; 150g podded fresh peas; 10 radishes, halved; 100g watercress; drizzle of your favourite extra virgin olive oil; * gluten-free if required