4 Tb extra-virgin olive oil
2 ¼ pounds skinless, boneless chicken thighs
1 large onion
3 garlic cloves
2 Tb minced Italian parsley
2 green bell peppers, cut into 1-inch squares
6 whole tomatoes (can be canned), chopped
1 cup dry white wine
Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes, adding more oil as needed. Transfer to a platter and reserve skillet.
Add onion, garlic, and parsley to skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover, cook until chicken is tender and sauce is reduced, about 15 minutes. Serves 6.