Chicken with peppers and tomato

This is a popular dish all over Spain, but works equally well in the UK when the weather is a little colder or even on those rare days when it's warm and sunny!

Ingredients
4 tablespoons olive oil
3 skinless chicken legs
4 garlic cloves, crushed
2 onions, chopped finely
50g parma ham, sliced
2 yellow peppers, cored, deseeded and cut into thin strips
1 red pepper, cored, deseeded and cut into thin strips
3 400g cans chopped tomatoes
A sprig each of oregano and marjoram
2 bay leaves
Salt and freshly ground black pepper

Method
Heat the oil in a large casserole over a medium heat, add the chicken, garlic and onion and fry until the chicken is golden on each sid, this will take about 10 minutes.

Add the ham and peppers and cook for a further 5 minutes so the peppers are softened but not coloured.

Add the tomatoes, herbs and bay leaves and bring to a boil.  Reduce the heat to minimum, cover and simmer for 1-1.5 hours, by which time the chicken will be falling off the bone.

Skim off as much of the fat as you can from the top of the dish, season to taste with salt and pepper and server with boiled rice or a rice salad of peas, broad beans, chopped spring onion and cucumber.