Preheat the oven to 170°C.
In a frying pan, fry the chicken thighs in ½ the olive oil, skin side down, until lightly browned and set aside.
In a ovenproof casserole dish, add the rest of the oil, fry the onions, garlic and peppers, until soft. Add all the other ingredients, stir well, and simmer for 10 minutes on a low heat.
Place the chicken thighs, skin side upwards, on top of the casserole dish. Add on the lid and place in the oven for an hour. Enjoy!
Serve with boiled rice, garlic bread, or crusty fresh bread, and a full-bodied red wine.
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