(4 portions)

  • 4 tablespoons olive oil
  • 175 g smoked ham or bacon, cut into small pieces
  • 4 large chicken portions
  • 4 onions, cut into small pieces
  • 3 cloves of garlic, finely chopped
  • 2 green peppers, seeded and cut into small pieces
  • fresh marjoram (or thyme)
  • 425 g fresh tomatoes, peeled (or use canned tomatoes)
  • 300 ml chicken stock
  • fresh parsley, chopped
  • salt and pepper

Heat olive oil in a heavy-bottomed saucepan. Fry ham over low heat until it starts to brown. Removed with a slotted spoon and keep warm Place chicken in saucepan and fry until evenly browned. Turn portions every now and then. Remove with a slotted spoon and keep warm. Fry onions and garlic in the saucepan until soft and golden. Add peppers and marjoram and cook gently for 10 minutes. Add tomatoes and chicken stock. (If you are using canned tomatoes in a sauce, 150 ml stock ought to be enough.) Season with salt and pepper. Return chicken and ham to saucepan, put on the lid and cook gently for about 40 minutes, until chicken is cooked and soft. Remove chicken portions and arrange in a a shallow dish. Cook sauce until thick and sticky. Pour sauce over chicken, sprinkle with parsley and serve with rice from the Camargue (or good local rice). As with most French dishes with plenty of sauce, you can serve a baguette so that each guest can break off a piece for wiping his plate.