# Components:
→ Proteins
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 yellow onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 large tomatoes, diced or one can (14 ounces) diced tomatoes
→ Pantry & Spices
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Liquids
12 - 1/2 cup dry white wine
13 - 1/2 cup chicken stock
→ Garnish
14 - Fresh parsley, chopped
# Directions:
01 - Pat chicken thighs dry, then season evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil over medium-high in a large skillet or Dutch oven. Sear chicken skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
03 - Reduce heat to medium. Add sliced onions and both bell peppers to the same pan. Sauté for 5 minutes until vegetables are softened.
04 - Add minced garlic and cayenne pepper (if using) to the pan, stirring for 1 minute until fragrant.
05 - Stir in diced tomatoes, bay leaf, dry white wine, and chicken stock. Mix to combine.
06 - Return chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer.
07 - Cover and cook over low heat for 30 to 35 minutes, or until chicken is cooked through and tender.
08 - Uncover and simmer for an additional 5 minutes if a thicker sauce is desired.
09 - Remove the bay leaf. Taste the sauce and adjust seasoning with salt and black pepper as needed.
10 - Sprinkle chopped fresh parsley over the chicken before serving.
