Heat some olive oil in a casserole and fry the bacon chunks to release some of the fat and smoky flavour. Remove with a slotted spoon and set aside.

Brown the chicken on both sides in the bacon fat and oil. Remove and set aside.

Gently fry the shallots in the remaining oil until soften then add the garlic and stir.

Add the thyme, oregano and tomato paste and return the chicken and bacon to the casserole with the tomatoes. Season and simmer gently until the chicken is cooked through, around 45 minutes.

Taste the sauce and season if required before serving.