EASY SKILLETBRAISED CHICKEN WITH PEPPERS AND ONIONS Serve this with egg noodles, spätzle, rice, or boiled potatoes NOTE: You can make this dish completely on the stovetop by lowering the heat to the lowest possible setting when you add the chicken in step 4, covering the pan, and cooking until the chicken is tender, about 45 minutes SERVES 4 TO 6 4 to 6 chicken leg quarters Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1 large onion, finely sliced (about 1½ cups) 1 green bell pepper, finely sliced (about 1 cup) 1 red bell pepper, finely sliced (about 1 cup) 2 cloves garlic, finely sliced 1 tablespoon sweet Spanish smoked paprika (or regular paprika) 1 teaspoon dried marjoram (savory or oregano will also work just fine) 1 tablespoon all-purpose flour 1 cup dry white wine 3 cups homemade or low-sodium canned chicken stock 1 large tomato, peeled, seeded, and cut into ½-inch pieces Adjust an oven rack to the lower-middle position and preheat the oven to 350°F Lightly season the chicken legs with salt and pepper Heat the oil in a 12-inch skillet ovenproof or sauté pan over high heat until lightly smoking Using tongs, carefully add the chicken pieces skin side down Cover with a splatter screen or partially cover with a lid to prevent splattering and cook, without moving it, until the chicken is deep golden brown and the skin is crisp, about minutes Flip the chicken pieces and cook until the second side is golden brown, about minutes longer Transfer the chicken to a large plate and set aside Add the onions and peppers to the skillet and cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet and then stirring frequently, until completely softened and just starting to brown, about minutes Add the garlic and cook, stirring, until fragrant, about 30 seconds Add the paprika, marjoram, and flour and cook, stirring, until fragrant, about minute Add the white wine and scrape up the browned bits from the bottom of the skillet Add the chicken stock and tomato and bring to a boil Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until the chicken is falling-off-the-bone tender and the sauce is ... Add the white wine and scrape up the browned bits from the bottom of the skillet Add the chicken stock and tomato and bring to a boil Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and... Transfer the chicken to a large plate and set aside Add the onions and peppers to the skillet and cook, using a wooden spoon to scrape up the browned bits from the bottom of the skillet and then stirring frequently, until... the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until the chicken is falling-off -the- bone tender and the sauce is