Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 lb (450 g) chicken drumsticks
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, sliced
  • 3-4 cloves garlic, minced
  • 1 bell pepper (red or yellow), sliced
  • 1-2 jalapeño peppers, sliced (adjust to taste)
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 cup chicken broth (240 ml)
  • ¼ cup white wine (60 ml), optional
  • 2 tablespoons white wine vinegar (30 ml)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken thighs and drumsticks generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on all sides, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
  3. In the same skillet, add sliced onions, cooking until translucent. Add garlic, bell pepper, and jalapeño. Sauté until softened.
  4. Stir in spices (oregano and red pepper flakes), broth, white wine, and vinegar. Scrape up any browned bits from the bottom of the pan.
  5. Return the seared chicken to the skillet. Pour sauce over the top, then cover and simmer on low for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  6. Garnish with fresh parsley and serve hot.