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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Fry the diced ham or bacon in the oil in a sauté pan until lightly browned, then remove with a slotted spoon. Add the chicken to the pan and cook until golden brown all over. Remove the chicken; add the onions and garlic and cook over low heat until soft and golden. Add the peppers and marjoram, cover and cook gently for 10 minutes.
Add the tomatoes, seasoning and stock (300 ml if using fresh tomatoes; 150 ml if using tinned tomatoes). Return the chicken and bacon to the pan, cover and simmer until the chicken is cooked and tender, about 40 minutes.
Transfer the chicken to a serving dish. Boil the sauce to thicken slightly, pour over the chicken and sprinkle with parsley.
Stock cubes work perfectly fine to make the stock.