Basque-style Chicken

Yes I know it's Pancake Tuesday and alas, I didn't make them for supper tonight. As much as I've loved Shrove Tuesday (which is up for debate) I've never really understood why you would pick pancakes as your last meal before Lent. So tonight, I pulled an old favourite out of the recipe book. This recipe makes a lot of sauce, so I recommend serving it with a hearty pasta or rice.

Serves 6

12 boneless chicken thighs
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 sweet green peppers, thinly sliced
1 tsp smoked paprika or chili powder
1/2 tsp dried thyme
1/3 cup dry red wine
1 can (796 ml) whole tomatoes
1/4 cup chopped fresh parsley (which I bought but am now realizing I forgot)

Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate.

Drain any fat from pan. Add onion, garlic, and green peppers; cook over medium heat, stirring occasionally until softened, this takes about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up any browned bits from bottom until almost no liquid remains.

Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning over top. Bring to a boil, then reduce heat, cover and simmer. Stir occasionally, until juices run clear when chicken is pierced, about 25 minutes.