Chicken Nicoise with Bell Peppers

Cut chicken into 8 pieces and season with salt and pepper. Peel the onions and chop. Peel and crush garlic. Finely dice bacon and fry in a large skillet until crisp. Remove bacon with a slotted spoon and cook the chicken pieces in hot bacon fat, turning to brown on all sides. Add onions and garlic and cook until soft. Pour broth and wine over chicken, cover and simmer about 25 minutes over low heat.

Cut bell peppers in half, remove ribs and seeds and cut flesh into thin strips. Slice olives in half and set aside. Add the bell peppers to chicken and cook 15 minutes longer. Sprinkle bacon pieces and ​​olives over chicken.