Add onions to the skillet and cook for 3 minutes. Stir in tomatoes, peppers, prosciutto/ham, garlic, thyme, paprika and hot pepper flakes.
Add chicken back in along with any juices on the plate. Bring to a boil, stirring up any browned bits from the bottom. Grate zest from orange into stew. Peel orange and coarsely chop fruit; add to stew.
Cover and simmer for 20 minutes or until the chicken is no longer pink inside.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/06/basque-chicken-drumsticks/