Chicken Thighs Peperonata Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil, divided
• 1 onion, halved and sliced
• 1 pound sliced bell peppers
• 1/2 teaspoon dried oregano
• 6 skin-on chicken thighs (about 2 1/2 lbs. total)
• Salt and pepper
• 2 tablespoons flour
• 1/3 cup white wine
• 1/4 cup chopped flat-leaf parsley