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- 2 pounds skinless chicken thighs
- 1 cup thinly sliced onion
- 14 ounces crushed tomatoes
- 2 cups chopped roasted red peppers
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1 cup red wine
- 1 cup fat free chicken stock
- 1 teaspoon ground rosemary
- 2 whole bay leaves, crushed
- 1 teaspoon dried thyme
- 1/4 cup chopped parsley
View Full Recipe at Mom's Test Kitchen
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