Step 1

Use a sharp knife to separate the chicken thighs from the drumsticks. Season the chicken pieces. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.

Step 2

Add the mushroom to the pan and cook, stirring often, for 3-5 minutes or until golden. Transfer to a separate plate. Add the bacon to the pan and cook, stirring, for 3-5 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.

Step 3

Add the onion and garlic to the pan. Cook, stirring, over medium heat for 3-4 minutes or until light golden. Add the wine and cook until reduced by half. Stir in the stock, tomato, olives, oregano and bay leaf. Bring to a simmer. Return the chicken, mushroom and bacon to the pan. Cook, uncovered, for 40 minutes or until the sauce thickens slightly.

Step 4

Meanwhile, cook the speck in a large non-stick frying pan over medium-high heat for 3-4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.

Step 5

Top the chicken cacciatore with the crispy speck, parsley and parmesan.