Carve the whole chicken into 8 pieces: 2 breasts, 2 wings, 2 drumsticks and 2 thighs (see cook’s note). Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.
In a large dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.
If you prefer not to carve your own chicken, you can also use whatever combination of drumsticks, thighs, breasts and wings you prefer for this recipe. Just be aware that skinless, boneless breasts are not ideal as they will tend to overcook.