Using 1 tbs of oil, fry the onions & bacon on high heat until
they start to colour. Add the chicken pieces, garlic and spices
to the pan and fry on high to seal all sides of the chicken
pieces. Remaining on high heat, add the wine, chicken stock,
mixed herbs, tomato puree and sugar. Bring to the boil and then
stir in the mushrooms. Now lower the heat and cover allowing
to simmer (v. low heat) for 20 - 25 mins (until chicken is tender).
Remove the cover and taste. Add salt and pepper as required.
Slowley pour a little of the corn mixture to the pan while stirring
and keep adding until the correct thickness is achieved (should
at least coat the spoon when dipped!). Serve with mashed potato
and/or garlic bread.