Basque Chicken with Bell Peppers and Olives

Preheat the oven to 180 °C top/bottom heat. Prepare a baking dish (approx. 25 cm x 30 cm).

Wash the chicken thighs, pat them dry, and halve them at the joint. Peel the onions and garlic and slice them thinly. Core the red bell pepper and cut it into fine strips.

Place the prepared chicken pieces together with onions, garlic, and bell pepper strips into the baking dish. Add 2 tbsp sunflower oil, chicken broth, chopped tomatoes, black olives, paprika powder, and dried thyme. Season everything with salt and pepper and mix thoroughly in the dish, ensuring the meat is evenly coated with the sauce.