Dust the chicken pieces lightly with the flour and season well. Fry the chicken pieces in a thick bottom sauce pan until golden and remove aside. Next fry the bacon and onion slices, add the mushrooms and stir in the tomato paste. Return the chicken pieces to the pot and stir in the white wine, allow evaporation. Cover with the chicken stock, stir in the herbs and sugar and bring the sauce to the boil. Lower the heat and simmer gently for 45 min until the chicken is cooked through and meat falls off the bone. Serve sprinkled with the chopped tomatoes and parsley. For the couscous roast potatoes, prepare the desired flavoured couscous according to packet instructions. Wash the potatoes thoroughly and cut into thick wedges. Bring to the boil in cold salted water, drain. Drizzle the potatoes with olive oil and seasoning whilst still hot and roll into the prepared couscous. Transfer onto a baking tray lined with baking paper and bake in a hot oven until crispy.