Chilindron chicken

Put a spoonful of EVOO in a pot, peel and fry a garlic. Add the bay leaf.

Add salt and Provencal herbs to the chicken thighs. When the garlic has fried, mark the chicken thighs, remove them and set aside.

Peel and chop the onion, green bell pepper and red bell pepper. When it is well fried add the wine and let it evaporate for a few minutes.

When it evaporates, add the crushed tomato, add salt and mix well. Let the tomato cook for 5 minutes.

Add the cleaned mushrooms and the sweet paprika. Add water without covering the chicken thighs completely and cook for 30 minutes.

Taste and if necessary correct the salt.

From one day to the next it has picked up all the flavors and is much better.