1Divide the legs and thighs and cut 3-4 deep slits in each piece of chicken. This lets the fat render and the flavour to penetrate the chicken. Salt and pepper both sides of the chicken.
2Heat the backlog grease over medium heat in a large frying pan. Add the chicken and brown about 4-5 mins per side. Do not over crowd the pan, do in batches if necessary.
3Once the chicken is brown, move to an oven safe backing dish (~8×12). Add mushrooms and garlic to the frying pan (keep all the fat that came out of the chicken). Add a little salt and pepper to the mushrooms. Fry for 3-5 mins to collet all the brown bits from the chicken. Add the Vermouth, scrape up the bits on the bottom of the pan. Reduce vermouth for 2-3 mins then add the tomato purée.
4Transfer tomato and mushrooms mixture to the baking dish and move the chicken around to let the sauce underneath. Add the crumbled bacon and jalapeños and move to a 350F preheated oven. Bake for 1 hour, uncovered.
5Optional: if you find there is too much sauce (I did) pour most of the liquid into a sauce pan and boil to reduce by 1/2-2/3. Took me about 10 mins, stirring often to avoid burning the sauce. Return thickened sauce to the chicken and serve. I like it with a nice green salad.