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1
Preheat the oven to 375.
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2
In an ovenproof nonstick skillet, heat 1 tablespoon of the oil.
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3
Season the chicken with salt and pepper and add to the pan.
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4
Cook over moderately high heat until browned all over, 8 minutes.
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5
Transfer the chicken to a plate.
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6
Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes.
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7
Drain off the fat.
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8
Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated.
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9
Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes.
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10
Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes.
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11
Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes.
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12
Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
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13
Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through.
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14
Using tongs, transfer the chicken to a platter and discard the parsley sprigs.
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15
Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes.
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16
Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.
