Poulet a la Catalane

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1 free-range chicken, cut into large pieces, leaving skin on

Olive oil, for sauteeing

1 slice smoked duck breast, roughly chopped

1 large onion, chopped

2 cloves garlic, chopped

1 slice unsmoked bacon, cut into cubes

5 tomatoes, peeled and pureed

1 cup tomato concentrate/puree

2 1/4 cups water, plus 2 cups water, for blanching

1 1/2 tablespoons all-purpose flour, for thickening

Pinch salt

Freshly ground black pepper

2 bitter oranges, blanched *see cooks note (recommended: Bigerades)

Serving suggestion: boiled potatoes