Place the chickpeas in a saucepan with enough fresh water to cover them to a depth of about 5cm, then bring to the boil. Do not add any salt at this stage. Simmer (uncovered) for about 30 minutes, skimming after about 10 minutes.
While that’s happening, heat the butter and oil together in a flameproof casserole, then dry the chicken quarters on kitchen paper and fry in the hot fat over a medium heat until they’re evenly browned. Using a draining spool, remove them to a plate and in the fat remaining in the pan gently fry the sliced onion and crushed garlic until softened.
Now return the chicken to the pan and pour over the tomatoes and stock.
Then drain the cooked chickpeas, reserving their cooking liquor.
Add them to the chicken mixture with 150ml of the liquor as well. Net add the bay leaf, tomato purée and Herbes de Provence, and season.
Bring up to simmering point, cover and transfer the casserole to the oven. Bake for 30 minutes, then remove the lid and bake for a further 30 minutes.
Taste and add a bit more seasoning if necessary before serving.
Onion rice is nice with this.
Preheat the oven to 170˚C/325˚F/gas mark 3.