Start this recipe by seasoning the chicken joints all over with salt and pepper. Heat the oil in a pan and seal the chicken pieces in 2 batches till just beginning to brown. Remove from the pan, add in the bacon pieces and brown for 4 minutes before adding in the onion and continue to cook for 4 minutes to soften. Add in the cherry tomatoes and rosemary and cook for a minutes before splashing in the wine. Evaporate, then add in the pasta sauce and chicken stock. Place the chicken pieces back into the pan and bring to the boil. Reduce the heat to a simmer and cook for 45-50 minutes. Halfway through the cooking time, prepare the potatoes. Cut the potatoes into cubes and place into a large bowl. Drizzle over the olive oil. Season with salt and pepper and sprinkle over the rosemary, garlic granules and paprika. Mix together well then transfer onto a baking tray covered with baking paper. Even out into 1 layer and bake in the oven at 200`c for 30-35 minutes. Serve the Chicken cacciatore into plates, sprinkle over the parsley and serve with the rosemary and paprika baked potatoes.