Preheat your oven to 150°C Fan.

In a large ovenproof pan or dutch oven, fry the lardons (bacon) until they render their fat and are starting to brown.

Meanwhile, slice the onion, the peppers and prepare the garlic.

Add the onions to the pan and fry until soft but not brown. Crush in the garlic and immediately remove the mixture from the pan with a slotted spoon and leave in a bowl to one side.

Pour around 2 tbsp of olive oil (or 1 tbsp duck fat) into the pan and heat. When the oil is hot, add the chicken. Brown the chicken legs on both sides, using tongs to turn half way through. This usually takes about 5-8 mins. Be careful not to overcrowd your pan as the meat will not sear well. You can fry 2-3 legs at once if your pan is too small. Salt the chicken with about 1/2 tsp salt while they are browning.

Remove all of the meat from the pan and add back in the onion, bacon and garlic mix. Add the peppers and stir well. Next, add 1 can of tomatoes and 1/4 can water (swirl the water around the can to remove every last bit of tomato). Finely chop your herbs, if using fresh, and add to the tomato mixture with 1/2 tsp salt and some freshly ground pepper. Stir well and place the chicken on top.

Note: be careful with the salt, the bacon is already salty so don't add too much straight away. Taste the dish before serving and add more at the end if necessary.

Bring the sauce to the boil, cover and cook in the oven at 150°C for 1h. Alternatively, you can simmer on the stove for 1h on a very low heat. Just be careful that there is enough liquid so that it does not burn.

Check the chicken is thoroughly cooked before serving. Chicken should have an internal temperature of 74°C when cooked through.

Taste and adjust seasoning if necessary.

Serve with green beans or another green vegetable, rice, pasta, polenta or even chips (fries)!