Chicken Thighs with Tomatoes and Peppers

Oh, I see. The way a blog works is you actually have to put in the entries. Ever notice when you search for something in a blog about 70% petered out six months ago? Not an easy thing to maintain... Oh well, one more thing to be insufficiently disciplined about.

Anyway, brown 8 chicken thighs in olive oil, remove and reserve. Chop a large yellow onion, a few cloves of garlic, and six small to medium bell peppers (I used a pack of yellow, red and oprange peppers I bought at Sam's Club). I left the peppers in strips. Add to the oil and cook until soft, maybe 10 minutes. Add a large can of crushed tomatoes and a cup of wine, oregano, a bay leaf and a little red pepper flake. Put the chicken back in, cover, and cook for an hour. Serve with pasta and cheese on the side.