Salt and pepper the chicken parts. In the large pan, heat the olive oil and cook the chicken until brown on each side.
Take the chicken out of the pan and set aside. Keep the oil.
Cut the peppers in medium width sticks. Crush the garlic cloves. Dice the oignons.
In the pan, with the same oil in which you cooked the chicken, pour the oignons, the garlic and the peppers. Cook for about 5 minutes.
Meanwhile, peel the tomatoes and dice them.
Add the tomatoes to the pan and add salt and pepper to taste. Cover the pan and cook on low heat for 20 minutes.
Add the chicken to the sauce. Add the white wine, the bouquet garni, the piment d espelette. Cover and leave to cook gently for 35 minutes.