Ingredients (makes 4–5 servings):

• bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• ½ onion
• 1 bell pepper
• 1 cup mushrooms
• 2 garlic cloves
• ½ cup dry white wine or broth
• 1 cup Chef Paul’s Pepper Patch Salsa

Instructions:

1. Season chicken thighs with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear chicken 5–6 minutes per side until golden. Remove and set aside.
3. Add sliced onion, bell pepper, mushrooms, and garlic. Sauté 5–6 minutes.
4. Pour in wine or broth; simmer for 2 minutes, scraping the bottom.
5. Stir in Chef Paul’s Pepper Patch Salsa.
6. Return chicken to the pan. Cover and simmer 25 and simmer 25–30 minutes, or until chicken is cooked through.
7. Garnish with parsley and serve warm.
8. Add a side of mixed greens tossed with Chef Paul’s Creamy Raspberry Vinaigrette.