From I Know How to Cook by Ginette Mathiot
1 x 1.2 kg chicken
3 tbsp olive oil
6 sweet green peppers
125g mushrooms, sliced
150g smoked ham, diced
Salt and pepper
150ml white wine
2 tbsp flat-leaf parsley chopped
Joint the chicken, dividing the legs and wings into two. Heat the oil in a heavy-based pan and fry the chicken pieces for 5-10 minutes over a high heat until golden, cooking in batches if necessary. De-seed and chop the tomatoes. Cut the peppers into quarters and de-seed.
Add the tomatoes, peppers and mushrooms to the pan with the chicken. Add the ham and season with salt and pepper. Pour in the wine, cover and cook over a medium heat for 40 minutes.
Arrange the chicken pieces on a serving dish. If necessary, simmer the cooking liquid to the desired consistency, then pour it over the chicken. Sprinkle with the parsley.