1 thick slice of Bayonne smoked ham (about 9oz/250g)
4 cups (700g) peppers (red and 1 green)
2 garlic cloves
1 bouquet garni (bundle of herbs): thyme, bay leaf, parsley
1 hot pepper (like Espelette)
Cookware
1 Dutch Oven
1 frying pan
Preparation
Cut the chicken into pieces and brown it in a Dutch oven with the fat until the pieces are golden brown, then salt and pepper
Meanwhile, in a frying pan, sauté the chopped onions in oil then the tomatoes, also chopped; salt and pepper and let reduce 30 minutes
Add the following to the chicken: the ham sliced into squares, the chopped peppers (seeded), the Espelette pepper cut into 4 lengthwise (you can leave the seeds), and the thyme, bay leaf, and parsley. Stir, cover and let simmer for 1 hour
When finished add the crushed garlic and the tomato and onion mixture and simmer for 15 minutes uncovered.