Stir fry bacon, ham and onions with olive oil in a cast iron pot. Add in bay leaves, Desiree potatoes and carrots to fry. Add in some chicken stock and cook it for 15 mins with lid on. Turn off fire and leave it to stand on stove.
Turn on oven at 180 degrees with fan. Lay on capsicum and chicken thighs on top of the mixture. Roast it for 20 mins. Remove chicken thighs and add in portebello mushrooms, give it a good squirt of olive oil and lay back chicken thighs. Pour in leftover light soy marinade (give a taste first before you decide how much to pour). Continue to roast until all done
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