In a deep saucepan, heat olive oil on medium heat. Brown chicken for about 8 minutes. Remove from pan and set aside. Drain excess fat if needed.
Add onion and garlic and cook for 1 minutes, paying attention not to burn them.
Deglaze with wine and scrub the bottom of the pan with a wooden spoon or spatula.
Add bell pepper, tomato, paprika, thyme, salt and pepper. Mix and return chicken to the pan.
Reduce heat, cover with a lid and simmer until chicken is cooked through, about 30 minutes. Serve with rice on the side, and you're good to go!
Poulet Basquaise (Pepper and Tomato Chicken Stew) https://www.notenoughcinnamon.com/poulet-basquaise-pepper-and-tomato-chicken-stew/