Perky Chicken Casserole

This is a wee bit of a crowd pleaser - chicken thighs casseroled with some lovely flavours!  In a small lidded saucepan  gently fry to soften two chopped onions - lid on, after ten minutes add two chopped garli cloves, and cook for a further five minutes very gently. Meanwhile in a separate large frying pan, that can take a lid,  fry some chopped smoked bacon, as they turn colour add 8 chicken thighs ( bones left in are best for flavour - but boneless are probably easier for youngsters etc to navigate on the plate later!). Fry the thighs and bacon until the thighs take on some colour - then add a tin of plum tomatoes. At this stage add the cooked onion and garlic from the other pan, stir and cook for a further five minutes. At this stage add two chopped green peppers, and a tablespoon of ground allspice, a good handful of freshly chopped parsley, a good pinch of salt and ground black pepper, break up the tomatoes with a spoon ( no sooner as whole tinned tomatoes can be slightly bitter) - then cover the frying pan and cook for a further 30 minutes gently simmering. Test for seasoning - serve with - well you choose - long grain rice or mashed potatoes - really tasty winter warmer with a good strong perky flavour!