Braised Chicken with Sweet Peppers, Tomatoes and Paprika

Name: Braised Chicken with Sweet Peppers, Tomatoes and Paprika
Total time: 90 min
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg); 4 large ripe sweet peppers, mixed red, orange and yellow (about 1 lb 5 oz / 600 g); 2 medium onions (about 10 oz / 300 g), sliced into thin half-moons; 4 garlic cloves, thinly sliced; 1 lb 9 oz (700 g) ripe tomatoes, peeled and roughly chopped (or 1 x 14 oz / 400 g tin plus 2 fresh); 2 tsp sweet smoked paprika, plus ½ tsp hot paprika or Espelette pepper; ⅔ cup (150 ml) dry white wine; 2 bay leaves and 4 thyme sprigs, tied together; 1 tbsp sherry vinegar or red wine vinegar; 2 tbsp (30 ml) olive oil; A generous handful of flat-leaf parsley, roughly chopped; Fine sea salt and coarsely ground black pepper

www.nature-and-garden.com

Bone-in chicken thighs braised with slow-cooked ripe sweet peppers, garden tomatoes, garlic and smoked paprika. A Basque-style one-pan main dish for four.

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Ingredients

8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
4 large ripe sweet peppers, mixed red, orange and yellow (about 1 lb 5 oz / 600 g)
2 medium onions (about 10 oz / 300 g), sliced into thin half-moons
4 garlic cloves, thinly sliced
1 lb 9 oz (700 g) ripe tomatoes, peeled and roughly chopped (or 1 x 14 oz / 400 g tin plus 2 fresh)
2 tsp sweet smoked paprika, plus ½ tsp hot paprika or Espelette pepper
⅔ cup (150 ml) dry white wine
2 bay leaves and 4 thyme sprigs, tied together
1 tbsp sherry vinegar or red wine vinegar
2 tbsp (30 ml) olive oil
A generous handful of flat-leaf parsley, roughly chopped
Fine sea salt and coarsely ground black pepper