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The thighs are cleaned and washed well and dried.
Fry in a pan with oil.
Salt and pepper.
It turns on both sides until it changes color.
Add the wine, put a lid on and let it simmer for 10 minutes.
Remove the thighs on a plate.
Put the onion and pepper in the wine, cleaned and chopped.
When the vegetables have softened, add the tomatoes and tomato paste, thyme, pepper, salt and bay leaves.
Put the thighs, add water and cook for 15-20 minutes.
Add the chopped garlic and leave for another 15 minutes. I put it in the oven.
Sprinkle with green parsley when serving, if you like.
Serve with mashed potatoes or polenta.