INGREDIENTS
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2 tablespoons extra-virgin olive oil
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8 boneless chicken thighs (3 pounds)*
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Salt and freshly ground pepper
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1 medium onion, thinly sliced
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1 red bell pepper, thinly sliced
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2 pickled hot peppers, thinly sliced
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3 garlic cloves, thinly sliced
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1/2 cup dry red wine
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1 1/2 cups chicken stock
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1 pound ripe plum tomatoes, coarsely chopped**
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2 tablespoons chopped flat-leaf parsley