Ingredients:
6 chicken thighs
2 sweet red peppers - de seeded and diced
1 red or orange sweet pepper - de seeded and diced
1 large yellow onion - finely chopped
2 cloves of garlic - mashed in a pinch of salt
1 litre of good quality tomato sauce
1 - 2 cups of chopped tomatoes
1/4 - 1/2 tsp of salt or lemon salt.
1/2 teaspoon of ground coriander seed
2 table spoons of olive oil
1 teaspoon of Herb du Provence
1 teaspoon of Dijon Mustard
1 cup of dry white wine
1/4 teaspoon of Espelette pepper
Steps:
In a heavy bottomed cassarole pot, on medium high heat fry the chicken thighs in the olive oil and salt until the skin is just starting to brown. If the oil starts to smoke, then turn it down a little.
Next add the onion and continue to cook until it is starting to turn translucent.
Add the diced sweet peppers and cover for a few minutes until they are soft.
Add the herbs and mashed garlic and stir (cook for 1 minute or so watching carefully so that it doesn't burn)
Then add all of the other ingredients and combine well.
Cover and cook for 60 minutes.