Pat the Chicken dry and season generously with Salt and Black Pepper.
Heat a generous splash of Olive Oil in a large skillet or heavy casserole over medium‑high heat; brown the chicken in batches until golden on both sides, then transfer to a plate and set aside.
Add sliced Bayonne Ham to the pan and sauté briefly until it releases some flavor and begins to crisp at the edges.
Add the chopped Onion and sliced Bell Pepper to the pan and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.
Stir in minced Garlic and chopped Tomato; cook until the tomatoes start to break down and form a saucy base, about 5 minutes.
Season the sauce with a pinch (or to taste) of Piment d'Espelette, then tuck in a Bay Leaf and a few sprigs of Thyme.
Pour in the White Wine to deglaze the pan, scraping up browned bits from the bottom; let the wine reduce by about half so the flavors concentrate.
Add the Chicken Stock, return the browned chicken to the pan (nestling pieces into the sauce), bring to a gentle simmer, cover partially and cook until the chicken is cooked through and tender, about 25–35 minutes depending on size.
Taste and adjust seasoning with additional Salt and Black Pepper if needed, remove the bay leaf and thyme stems, then sprinkle with chopped Flat-Leaf Parsley before serving.
