# What You Need:
→ 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 14-ounce can diced tomatoes
→ Pantry & Spices
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon cayenne pepper, optional
10 - 1 bay leaf
11 - Salt, to taste
12 - Black pepper, to taste
→ Liquids
13 - 0.5 cup dry white wine
14 - 0.5 cup chicken stock
→ Garnish
15 - Fresh parsley, chopped
# How To Make:
01 - Pat chicken thighs dry and season both sides with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs, skin side down, for about 5 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium. Add sliced onion and bell peppers to the same pan. Sauté for 5 minutes until vegetables are softened.
04 - Add minced garlic and cayenne pepper, stirring for 1 minute until aromatic.
05 - Add diced tomatoes, bay leaf, dry white wine, and chicken stock. Stir to combine all ingredients.
06 - Return seared chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer.
07 - Cover and cook for 30 to 35 minutes, or until the chicken is fully cooked and tender.
08 - Uncover and simmer for 5 more minutes to reduce and thicken the sauce if desired.
09 - Remove the bay leaf. Taste the sauce and adjust salt or pepper as needed. Garnish with chopped parsley just before serving.
