Ingredients

Method

Firstly put a small cross in the bottom of each tomato and place the tomatoes into a pan of boiling water for 20 -30 seconds to soften the skins. Remove from the pan and run under cold water to cool them. Peel the skin off the tomatoes cut in half and remove the seeds and chop the flesh.

Next cut the peppers in half remove the seeds and white pith and slice finely.

In a large pan heat the oil and brown the chicken pieces on both sides until golden. Remove the chicken pieces from the pan and sauté the onions and garlic in the same pan for a few minutes then add the ham, chilli and peppers and sauté for a further 5 minutes or until softened and slightly browned.

Add the chicken back into the pan and add the wine and cook on high heat to allow the alcohol to evaporate. Add the tomatoes and season with salt and pepper, reduce the heat to a simmer and cook for 45 minutes, stirring occasionally.

Remove the chicken pieces from the pan and put on a serving platter. Turn the heat up and boil the sauce for a few minutes to thicken it then pour the sauce over the chicken and serve immediately.