courtesy of Bon Appetit

Ingredients
4 tablespoons (about) extra-virgin olive oil, divided
2 1/4 pounds skinless boneless chicken thighs (about 12)
1 large onion, minced
3 garlic cloves, minced
2 tablespoons minced fresh Italian parsley
2 green bell peppers, cut into 1-inch squares
6 whole tomatoes from 28-ounce can, drained, chopped
1 cup dry white wine





Method

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed.
4. Transfer to platter (reserve skillet).
5. Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes.
6. Add green peppers, tomatoes, and wine; return chicken to skillet.
7. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes.
8. Season with salt and pepper.
9. enjoy!