1. Heat the oven to 180°C.

2. Cut the chicken into small pieces and rub it with salt and pepper and roll it in flour.

3. In a wide pot, which can also be used in the oven, heat the olive oil and fry the bacon until crispy and remove it to a plate. Fry the chicken on all sides in the same pot until it gets a brown, crispy crust.

4. Take the chicken out and add finely chopped onion and garlic. Fry until the onion turns translucent. Return the meat and bacon and increase the heat. Pour cognac.

5. Add: carrot, salt, pepper, thyme and a spoonful of tomato concentrate, wine, stock or water, bay leaf and rosemary. Increase the heat and bring to a boil, cover and then place in the oven.

6. Bake in the oven for about an hour, until the chicken is soft, adding stock or water from time to time if necessary. Serve with mashed potatoes or polenta and sprinkle with chopped fresh parsley.