Ingredients
- 1/4 cup olive oil
- 8 bay leaves
- 8 chicken thighs (about 3 pounds)
- Salt and freshly ground pepper
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- One 15-ounce can of chickpeas, drained and rinsed
- About 3/4 cup chicken stock or canned low-sodium broth
- 1 large roasted red pepper, cut into thin strips
- 1/4 cup coarsely chopped flat-leaf parsley
Description
Food & Wine
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