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 and view the full Food safety at home video.