Chicken and bacon casserole

Preheat the oven to 160°C/325°F/Gas 3.Put the bacon into a small saucepan of cold water and bring to the boil (this will remove any excess salt from the bacon). Remove the bacon and pat dry with kitchen paper. Heat up a frying pan; add 2 tbsp of olive oil and toss in the bacon. Sauté until golden and crispy. Set the bacon aside and toss the chicken in the pan. Sauté the chicken for 5 minutes until golden, remove and together with the bacon add to a casserole pot. Then, sauté the carrots, onions and garlic for 1-2 minutes and season with garlic and pepper before adding them to the casserole pot. Toss in the cherry tomatoes and a sprig of rosemary. Add the chicken stock to the frying pan over a high heat for a minute and then pour into the casserole pot. Transfer to the oven for 45-50 minutes. Serve with mashed potatoes.