Cut onion in 5-millimetre thick wedges. Heat olive oil in a heavy-based saucepan over a low heat. Add onion, bay leaves, garlic and saffron. Cover and cook for 15 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown.

Add carrot, cover and continue cooking for 15 minutes or until it begins to soften. Add wine vinegar, wine, peppercorns, 250ml water and salt. Bring to boil then reduce heat and simmer for 15 minutes. Add chicken breasts and simmer for 20-25 minutes or until cooked through. Remove from heat and allow to cool. Cover with plastic wrap and refrigerate overnight.

Next day, strain chicken and vegetables into a bowl, discard bay leaves and black peppercorns. Shred chicken breasts into long strips into a clean bowl. Chop carrot and onion into similar lengths. Add aioli, 150 millilitres poaching liquid and parsley. Mix well and check for seasoning.

Slice the ends off baguettes, cut each into three equal pieces and slice in half. Fill with chicken mixture and finish with a few drops of Tabasco sauce.