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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 8   boneless chicken thighs (3 pounds)
•   Salt and freshly ground pepper
• 1   medium onion, thinly sliced
• 1   red bell pepper, thinly sliced
• 2   pickled hot peppers, thinly sliced
• 3   garlic cloves, thinly sliced
• 1/2 cup  dry red wine
• 1 1/2 cups  chicken stock
• 1 pound  ripe plum tomatoes, coarsely chopped
• 2 tablespoons  chopped flat-leaf parsley

Description

Although This Italian Standard Has Suffered At The Hands Of Lesser Chefs, Barbara Lynch Redeems It. She Ably Deconstructs What Is Often A Heavy Sauce Into Its Vivid Components: Bright Red Strips Of Bell Pepper, Sweet Slices Of Onion, Hot Pickled Peppers,

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