Country: France Region / Locale: Pyrénées-atlantiques Servings: Serves 4

Ingredients

• olive oil – 2 tbsp / 30 ml
• chicken thighs – 1.5 lbs / 680 g
• red bell pepper – 1 large, sliced
• green bell pepper – 1 large, sliced
• onion – 1 large, diced
• garlic cloves – 3, minced
• canned tomatoes – 1 can / 400 g
• dry white wine – 1/2 cup / 120 ml
• smoked paprika – 1 tsp / 5 g
• bay leaf – 1, whole
• fresh thyme – 1 tsp / 5 g
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sear chicken thighs until golden brown on both sides, then remove and set aside.
2. In the same pot, add sliced bell peppers, diced onions, and minced garlic. Sauté until softened, about 5 minutes.
3. Stir in canned tomatoes, white wine, smoked paprika, bay leaf, and thyme. Bring to a simmer.
4. Return chicken to the pot. Cover and let simmer on low heat for 30 minutes or until chicken is cooked through.
5. Season with salt and black pepper to taste. Remove bay leaf before serving.

Substitutions

• chicken thighs -> chicken breasts
• dry white wine -> chicken broth

Enhancements in the Next Evolution

• Marinate the chicken in a mixture of olive oil, garlic, and herbs for 1 hour prior to cooking.
• Add a pinch of saffron to the stew for extra depth of flavor.
• Incorporate a splash of sherry vinegar at the end for a touch of acidity.