Season the chicken with salt and pepper (even under the skin!) and fry in a pan over high heat in the fat for 2-3 minutes on each side. Once it is nicely browned, set aside.

In the remaining fat, fry the Cluj-Napoca bacon cut into 1 cm cubes over medium heat for about 5 minutes. Add the finely chopped red onion and garlic and sauté for another 5 minutes, then add the tomato puree, and sauté for 2 minutes. Sprinkle in the chopped mushrooms, pearl onions, and green peas, and sauté for another 2 minutes, seasoning with salt and pepper. Place the pre-fried chicken breast on top of the ragu and place in the oven preheated to 200 degrees for 10 minutes to finish cooking. 

Meanwhile, prepare fried potatoes as a side dish by heating the oil to 180 degrees and frying the potatoes cut into 1 cm cubes in it until crispy for 4-5 minutes. Mix the drained diced potatoes with the freshly chopped parsley, place on a plate and pile the ragout taken out of the oven and the sliced ​​chicken breast on top.