Adapted from The Essential French Cookbook, Edited by Heather Thomas

 

Ingredients:
4 Tbs olive oil
1 1/3 cup diced bacon or ham
4-5 chicken thighs, skinned
5 onions (4 if large), diced
4 garlic cloves, minced
2 green peppers, seeded and diced
¼ tsp dried marjoram
¾ lb canned skinned tomatoes in juice (or ¾ lb fresh tomatoes, peeled*)
2/3 cup chicken stock (1 ¼ cup if using fresh tomatoes)
Sea salt and freshly ground black pepper
2 Tbs chopped fresh parsley (optional)

Heat olive oil in a sauté pan over medium high heat, add diced bacon or ham and sauté gently, stirring occasionally, until lightly browned.  Remove bacon or ham with a slotted spoon.

Salt and pepper chicken thighs.  Add to sauté pan and brown on both sides.  Remove with a slotted spoon and keep warm.  Add the onions and garlic to the sauté pan and cook until golden.  Add peppers and marjoram, cover and cook gently for 10 minutes.  Add tomatoes and juice and chicken stock.  Season with salt and pepper.  Return chicken and ham to the skillet, cover and simmer gently for 40-45 minutes, or until chicken is cooked and tender.  Sauce should be thick enough to coat the back of a spoon.  If it is not, remove the chicken and boil sauce gently to reduce.  Pour over chicken.  Sprinkle with parsley if desired.  Serve over rice or pasta.  Makes 4 servings.