Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
About 15 minutes before serving, remove the lid and stir the olives through.
With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
Just before serving, stir the fresh parsley through.
We ate this over penne pasta, with feta cheese crumbled on top.