Pollo al Disco with Bread

Ingredients

Quantities are for one portion.

• 1 smallbread roll
• 1green bell pepper, sliced
• 1 tspdried oregano
• 15 mlolive oil
• 1red bell pepper, sliced
• salt and pepper to taste
• 1onion, sliced
• 100 mldry white wine
• 200 gchicken thighs, boneless with skin
• 2garlic cloves, minced
• 1 tspsweet paprika

Method

1. Season the chicken generously with the paprika, oregano, salt, and pepper.
2. Heat the olive oil in a wide, heavy pan. Place the chicken skin-side down and cook until deeply golden, then flip to sear the other side. Remove and set aside.
3. In the same pan, cook the onion and bell peppers until they soften and slightly blister. Stir in the garlic.
4. Pour the white wine into the pan, scraping the bottom to release all the savory browned bits.
5. Return the chicken to the pan, cover, and simmer gently until the meat is fully cooked and the sauce has reduced delightfully.
6. Serve the chicken and peppers together, accompanied by the bread roll.