Instructions

1. Add the oil to a large 12-13 inch skillet or dutch oven over medium heat. Season the chicken thighs with salt, pepper and paprika, just enough to coat the skin. Once the oil is hot, add the chicken thighs skin side down into the skillet and cook for 4-5 minutes until golden brown. Turn over and cook another 4-5 minutes on the other side. Remove the chicken to a plate and cover with foil.
2. Add the onion, peppers and mushrooms to the same skillet. Season with 1 teaspoon of salt and fresh black pepper to taste. Cook for 8-10 minutes until the vegetables have softened and the mushrooms brown slightly. Add the garlic and cook 1 minute longer.
3. Stir the tomato paste into the vegetables and cook for 1 minute, letting the tomato paste brown. Pour in the wine to deglaze the skillet, scraping up the bottom of the pan. Stir in the chicken broth, crushed tomatoes and oregano. Add the chicken thighs back to the skillet and nestle down into the sauce, spooning some of the sauce over the tops of the thighs.
4. Cover the skillet and simmer for 25 minutes. Stir the chicken and sauce slightly to make sure nothing is sticking to the bottom and cook another 15 minutes with the lid partially covered. If the sauce is getting too thick, keep the lid on fully and/or add a splash of wine or chicken stock to thin it out. If your sauce is looking loose at this point, leave the lid off and let simmer uncovered for the last 15 minutes to let the sauce reduce.
5. Check to make sure the chicken is cooked through by cutting into a thick part of the thigh. If the juices run clear and no pink remains, remove the skillet from the heat and serve with pasta or potatoes on the side.