Basque Chicken by Nigella (Print Version)

# Ingredients:

01 - 4 chicken thighs

02 - 2 red bell peppers, cut into strips

03 - 4 tomatoes, chopped into cubes

04 - 1 onion, sliced thin

05 - 4 garlic cloves, finely chopped

06 - 1 tablespoon paprika

07 - 1 teaspoon dried thyme

08 - 2 bay leaves

09 - Salt and pepper as needed

10 - 1/2 cup white wine

11 - 2 tablespoons olive oil

01 - Coat the chicken thighs with salt, pepper, and paprika. Warm up olive oil in a big skillet on medium heat.

02 - Place chicken thighs in the hot pan and cook until golden on each side. Take them out and put aside for later.

03 - Toss sliced onions and chopped garlic in the same pan. Cook until they turn sweet and golden.

04 - Throw in the bell pepper strips and cook till slightly soft. Mix in the cubed tomatoes, thyme, and bay leaves. Stir everything together.

05 - Add white wine to the pan and scrape off all the tasty bits stuck to the bottom. Let it bubble and reduce a bit.

06 - Put the chicken back in the pan among the veggie mix. Cover and let it all cook for 25 to 30 minutes until chicken is done.

07 - Taste and add more salt and pepper if needed. Take out the bay leaves before you serve. Sprinkle with fresh thyme on top.

01 - Chicken with bones keeps the meat juicy and more tasty while cooking.

02 - You can make it less or more spicy by changing how much paprika you use.

03 - Let the onions brown slowly to get a sweeter flavor in your dish.

04 - Want a thicker sauce? Just mix some cornstarch or flour with water and stir it in.

05 - Try adding olives, chorizo, or even zucchini and eggplant for something different.