Salt chicken thighs on both sides.

Fry chicken thighs skin side down until flesh is 3/4 cooked and skin is crispy. Flip fillets over and cook on the other side for 1 - 2 minutes. Remove from pan and set aside.

Using the chicken fat and same pan. fry pepper slices on high heat, along with a sprinkle of salt until charred, around 10 minutes. The charring process is essential to creating flavour.

After 10 minutes when you can see colour on the peppers, add a splash of white wine, it should bubble and steam. Quickly place a lid on top and turn to simmer for 30 minutes. The pepper will take on a magical flavour combination, becoming slightly sweet and deliciously sticky (check occasionally the peppers don't dry out and continue to add small splashes of white wine or water to keep them moist).

Remove lid, turn the heat back to medium-high and add a splash of oil, garlic, paprika and herbs de Provence. Fry for 1 minute.

Mix wine and stock together. Return chicken to the pan, skin side up, and pour the wine-stock mixture in around the chicken, being careful not to get it on the crispy chicken skin.

Bring to a boil then reduce to simmer, lid off, for 5 - 10 minutes or until chicken is hot and completely cooked through.

Garnish with chopped parsley. Serve crème fraiche or sour cream and a side of crusty bread, potatoes or rice.