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Mix oyster sauce with cornstarch, add chicken pieces and stir to coat. Set aside.
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Preheat the oven to 190°C(375°F). Heat oil in a large ovenproof casserole, add onion and pancetta/bacon and cook over medium-low heat 5 minutes until softened. Increase heat, add chicken pieces, and cook, turning for 2–3 minutes. Add garlic and cook 1 additional minute.
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Add remaining vegetables to casserole along with stock. Bring to simmer, stirring well. Cover and place in oven 30 minutes.
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Cut potatoes into 0.6 cm slices. Increase oven temperature 200°C(400°F). Take hot casserole from oven, remove lid, and arrange potato slices over top. Brush with melted butter then cook for another 30-40 minutes, until potatoes are golden brown. Sprinkle with parsley before serving.