Preheat your oven to 180°C (350°F).
In a large oven-proof skillet, cook the bacon until crispy. Remove and set aside.
In the same skillet, add the chicken thighs, skin-side down, and brown for about 5-7 minutes.
Flip the chicken, then add chopped onion and minced garlic. Sauté until softened.
Pour in the passata and chicken stock, and stir in smoked paprika. Season with salt and pepper.
Return the crispy bacon to the skillet, then transfer everything to the oven.
Bake for about 30-35 minutes until the chicken is cooked through and the sauce is bubbling.
Once done, garnish with fresh parsley before serving.
