Italian Braised Chicken Thighs

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