Season chicken parts (breast quartered) with salt, season with pepper and turn in flour to the other side. Heat oil (1) and fry all parts for 4 minutes, remove, keep warm.
Clean peppers and cut into eighths. Cut zucchini into coarse pieces. Blanch tomatoes hot, cool, skin, cut into quarters and remove seeds.
Preheat oven to 200 °C. Roughly dice shallots and ham. Sauté shallots in remaining oil (2), add ham, spices and bay leaves, roast for 5 minutes. Add chicken pieces, pour wine, cook on stove for 10 min.
Add vegetables and olives and stew for another 30 min. Season to taste with salt and freshly ground pepper.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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