Oven-Braised Chicken Thighs with Colorful Bell Peppers”.

Ingredients:

• 4 chicken thighs, skin-on, bone-in
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon dried thyme
• 1/2 cup white wine (optional)
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat and Prep:
   • Preheat your oven to 375°F (190°C).
   • Season the chicken thighs with salt and pepper on both sides.
2. Brown the Chicken:
   • In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
   • Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip the thighs and cook for another 3-4 minutes. Remove the chicken and set aside.
3. Sauté Vegetables:
   • In the same skillet, add the sliced onions and bell peppers. Sauté until they start to soften, about 5 minutes.
   • Add the minced garlic, paprika, and thyme, cooking for another minute until fragrant.
4. Deglaze:
   • Pour in the white wine (if using), scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
5. Braise:
   • Return the chicken thighs to the skillet, skin-side up. Add the chicken broth and bring the mixture to a simmer.
   • Transfer the skillet to the preheated oven and braise for about 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Garnish and Serve:
   • Remove from the oven and let it rest for a few minutes.
   • Garnish with chopped fresh parsley before serving.