Heat the oil in a large frying pan or saute pan and cook the pieces of bacon until they begin to colour, for about 2-3 minutes.
Add your chicken and fry for 3-4 mins until it has coloured. Next add the mushrooms and garlic and cook for another few minutes (again, until they have coloured and softened). Add the flour and stir until a paste forms. Then put in the tomatoes, crumble in the stock cube, stir well and simmer for 10-15 minutes.
Add a few splashes of the worcestershire sauce and the chopped parsley. Check, as always, to make sure the chicken is cooked thoroughly and serve immediately.
Turn up the heat towards the end of cooking to reduce the sauce if you like a thicker sauce or add some water (not too much) if you prefer a thinner sauce.
Serve with a selection of veg and mashed potatoes or simply with rice.
