Chicken with peppers and tomatoes

Ingredients

• 3 tbsp olive oil, for frying
• 6 cloves of garlic, peeled
• 1 free-range chicken, cut into 6 or 8 pieces
• 1 medium onion, diced
• 1 lb (500 g) ripe tomatoes, peeled & chopped
• 2 red peppers, roasted & skin removed, then chopped
• 2 bay leaves
• a sprig of rosemary
• a sprig of thyme
• 4½ fl oz (125 ml) white wine
• salt & pepper to taste
• 7 oz (200 g) Teruel or other boiled ham, chopped, plus a ham bone (optional)

1. Heat the olive oil in a large saucepan, and gently fry five of the whole garlic cloves. Remove the garlic and set aside.
2. Fry the chicken in the olive oil until golden, then remove.
3. Sauté the onion until it is translucent, then add the tomatoes, peppers, the remaining clove of garlic (chopped), the bay leaves, rosemary, thyme, salt and pepper to taste, and the ham bone (if using).
4. Add the wine, and allow to reduce (15 minutes or so) on a medium heat.
5. Add the chicken pieces and the chopped ham. Simmer slowly until the chicken is tender and is coming away from the bone (about 30–45 minutes).
6. Remove the ham bone (if using), and serve.