-
1
1.
-
2
In a Dutch oven or other heavy pot, heat vegetable oil over medium heat.
-
3
2.
-
4
Add the diced bacon and saute until crisp.
-
5
3.
-
6
Remove the bacon from the pan (keep the pan on the heat) and allow to rest on a paper towel.
-
7
4.
-
8
Pat the skin of the chicken dry with a paper towel and then lightly sprinkle with salt and pepper.
-
9
Place it skin side down in the pot and allow to cook (dont turn it) for 7 minutes in the bacon renderings.
-
10
5.
-
11
Remove the chicken from the pan and set aside on a plate.
-
12
6.
-
13
Add the onion and garlic to the pot and cook for 5 minutes, stirring frequently to prevent burning.
-
14
7.
-
15
Season the mixture with the red pepper, Italian Seasoning, black pepper and salt.
-
16
Stir and allow the spices to bloom in the oil for 2 minutes.
-
17
8.
-
18
Add the tomato and sugar to the pot; stir to combine.
-
19
9.
-
20
Return the chicken to the pan, skin side up.
-
21
10.
-
22
Slowly pour the sherry and chicken broth into the pan without pouring it on top of the chicken.
-
23
The liquid level should come about halfway up the sides of the chicken.
-
24
You do not want too much liquid or you will boil and not braise the meat.
-
25
11.
-
26
Cover the pot and allow to cook on medium low for 1 hour 30 minutes, checking periodically to ensure adequate moisture.
-
27
If the pan gets too dry add a bit more sherry or chicken broth or water.
-
28
12.
-
29
After an hour and a half, remove the lid and simmer for 10 minutes.
-
30
13.
-
31
Plate the meat, covering it with the sauce.
-
32
Top with the reserved bacon and chopped parsley.
