Cleaned chicken cut into quarters, add salt, sprinkle pepper and flour and fry on both sides in the butter and 1 tbsp (10 ml) olive oil. Chicken out in the remaining oil fry the chopped onion until yellow, add cut into julienne ham, wine, chicken portions, rosemary and boil until wine evaporates. Add boiled, peeled and finely chopped tomatoes and stew under the lid about half an hour. Cleaned peppers are cut wider strips, fry in fat and add to the chicken by strangling continues until soft.