Chop the brie and in a bowl mix well with the cranberry sauce. Using a sharp knife make a pocket lengthwise into the chicken supreme and fill with brie mixture, wrap well in bacon and roast at 180`c. Quarter the shallots and sauté in butter until browned and than spinach and toss. Turn the two large potatoes in barrel shaped and roast in the oven. Roughly dice the pepper, garlic, celery and sauté in the butter with the thyme on low heat covered until softened, than add the stock bring to the boil uncovered and reduce by half. Blend the coulis and strain though a fine sieve.