Season the chicken joints well with salt and pepper and preheat the oven to 180°C.
Heat 2 tablespoons olive oil in a large casserole and, when its spitting add the chicken pieces 2-3 at a time and brown on all sides, then remove and drain on kitchen paper towel. Add a little more oil to the casserole dish and then add the garlic and onion and sauté for a few minutes. When it begins to soften add the peppers to the pan and sauté for 5 minutes until they begin to brown on the edges.
Add the lardons to the pan and mix these with the peppers and onion and cook for a further 2 minutes. Mix in the tomato puree and paprika into the pan, then pour in the wine and stock and add some seasoning. Bring to the boil then turn down to a simmer.
Place the chicken on top of the peppers and onion. Add the tomatoes. Cover with a tight lid and cook in the oven for 1 hour until chicken is cooked through and golden and the stock/wine is reduced. Cut into a thick chunk and check that it is cooked through, with no pink showing.
Remove from the oven and stir the chopped parsley through the dish keeping a little back for garnish. Place the chicken on a bed of the peppers and onion, garnish with a little parsley and then serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.