Sauté of Chicken with Peppers, Ham, and Tomatoes from The Cooking of South West France by Paula Wolf

Ingredients

• 1 cup coarsely chopped red bell peppers
• 4 garlic cloves, peeled and sliced
• 2 ounces ventrèche or pancetta, diced
• 1 cup coarsely chopped onion
• 2 tablespoons rendered duck fat or olive oil
• Flour, for dusting
• Salt
• freshly ground pepper
• 6 chicken legs (3 to 4 pounds), at room temperature
• 2 ounces jambon de Bayonne, prosciutto, or Serrano ham, diced or slivered
• 2 pounds ripe tomatoes, halved, seeded, and grated, or 1½ cups homemade tomato sauce
• 1 teaspoon crème de piment d’Espelette or ½ teaspoon ground piment d’Espelette
• 1 tablespoon chopped fresh flat-leaf parsley
• Pinch of sugar