Preheat oven to 180c (fan forced)
Heat 1 tbs of olive oil in a roast pan (or a flameproof casserole dish). Season the chicken with salt and pepper, sear on high heat both sides till golden brown. Remove the chicken from the pan and set aside.
Add 1 tbs of olive oil, the onions and bacon to the pan, cook on medium heat till nicely caramelised. Add the tomatoes, rosemary, and bay leaves, then cook for another 5 minutes
Return the chicken back to the pan and pour in the white wine. Once boiling, remove from the stove, cover (lid or foil) and roast in the oven for 1 hour. Then take off the lid/foil and continue to cook uncovered in the oven for 20 minutes. When done, sprinkle parsley on top and it’s ready to serve.
