Chicken Thighs With Spicy Tomato-Pepper Sauce

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1 cup extra-virgin olive oil

2 small onions, thinly sliced

2 red bell peppers, thinly sliced

2 yellow bell peppers, thinly sliced

12 medium garlic cloves, thinly sliced (1/2 cup)

2 pounds plum tomatoes, seeded and coarsely chopped

Kosher salt

Piment d'Espelette or hot paprika (see Note)

20 chicken thighs (about 8 pounds)

Freshly ground pepper

1/2 cup light brown sugar

1 cup sherry vinegar

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