Tasty chicken thighs in grandma's sauce

To start preparing our chicken thighs in grandma's sauce, the first thing we will do is season the thighs with salt, pepper and Provencal herbs. Be sure to do it with time so that the chicken absorbs the flavor well.

Heat a good splash of oil in a large casserole. When the oil is very hot, add the thighs and let them brown. Brown the chicken well, this is an important step that will give an unbeatable touch to the dish.

Once browned, remove the thighs from the pan and in the same fat add the onion, garlic, peppers and tomatoes, all previously chopped. Let them poach over low heat until they are very soft.

Now return the thighs to the pan and pour the white wine. Let the alcohol evaporate over moderate heat for a few minutes. Here I suggest you taste the broth and adjust the salt if necessary.

Then add the bay leaf and if necessary a little water. Cover the pan and let it cook for 45 minutes, stirring from time to time so that it does not stick. Patience is key here, so that the sauce reduces and the flavors concentrate.

After this time, our chicken thighs are ready to be tasted.