Heat the oil in a large casserole dish.
Brown the chicken, a few pieces at a
time, until skin is golden on all sides. As
each piece is done, lift out onto a plate.
Turn the heat down and add the bacon.
Cook gently so some of the fat melts into
the pan and keep going until the bacon
crisps. Lift out with a slotted spoon and
put with the chicken pieces, then add the
onions and rosemary to the casserole.
Fry for 5-10 mins until the onions have
softened, then return the chicken and
bacon, along with the tomatoes, vinegar,
sugar, stock and seasoning.
Bring to a simmer, cover and cook for
40-50 mins until the chicken is tender –
check one of the thigh or leg joints as
they will take longer to cook. Stir in the
parsley, if using, check the seasoning
again and serve with mash, pasta or
rice if eating straight away. Otherwise,
cool and chill for up to 24 hrs.
Or freeze for up to 3 months. Defrost
overnight in the fridge, then bring out to
room temperature the next day if not fully
defrosted. Tip back into a saucepan, bring
to a gentle simmer, then cover and gently
cook until chicken is piping hot. Don’t boil
or the chicken may toughen up.