1. 1

   Step 1

   Thinly slice 1 large yellow onion, mince 3 garlic cloves, and cut 4 bell peppers into strips.

2. 2

   Step 2

   Lightly coat 4 chicken thighs in flour.

3. 3

   Step 3

   Heat olive oil in a Dutch oven and brown the chicken thighs on all sides for 8 minutes.

   Timer 8 min
4. 4

   Step 4

   Remove the chicken from the Dutch oven and set aside.

5. 5

   Step 5

   In the same Dutch oven, sauté the onion, garlic, and bell peppers for 10 minutes.

   Timer 10 min
6. 6

   Step 6

   Add 2 tablespoons of tomato paste and mix well.

7. 7

   Step 7

   Pour in 20 cl of dry white wine and scrape the browned bits from the bottom of the Dutch oven.

8. 8

   Step 8

   Stir in 400 g of crushed tomatoes, 40 cl of chicken stock, 3 sprigs of thyme, 1 sprig of rosemary, and 2 bay leaves.

9. 9

   Step 9

   Return the chicken to the Dutch oven.

10. 10

    Step 10

    Season with salt, pepper, and Espelette pepper to taste.

11. 11

    Step 11

    Cover and let simmer over low heat for 40 minutes.

    Timer 40 min
12. 12

    Step 12

    Remove the lid and continue cooking for 10 minutes to thicken the sauce.

    Timer 10 min
13. 13

    Step 13

    Serve hot, ideally accompanied by rice or steamed potatoes.

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