Prep time = 15 minutes Cook time = 40 minutes Total time = 55 minutes

2 tsp olive oil
2 chicken legs (drumstick+thigh), skin on
1 onion chopped
2 garlic cloves, minced
1/4 cup white wine
2 red bell pepper, peeled and cubed
1 14-ounce can crushed tomatoes
1/4 tsp paprika
1/2 tsp thyme
salt and pepper to taste

2 tsp olive oil 2 chicken legs (drumstick+thigh), skin on 1 onion chopped 2 garlic cloves, minced 1/4 cup white wine 2 red bell pepper, peeled and cubed 1 14-ounce can crushed tomatoes 1/4 tsp paprika 1/2 tsp thyme

1. In a deep saucepan, heat olive oil on medium heat. Brown chicken for about 8 minutes. Remove from pan and set aside. Drain excess fat if needed.
2. Add onion and garlic and cook for 1 minutes, paying attention not to burn them.
3. Deglaze with wine and scrub the bottom of the pan with a wooden spoon or spatula.
4. Add bell pepper, tomato, paprika, thyme, salt and pepper. Mix and return chicken to the pan.
5. Reduce heat, cover with lid, and simmer until chicken is cooked through, about 30 minutes. Serve with rice on the side, and you're good to go!