Bay Leaf-Braised Chicken With Chickpeas

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1/4 cup olive oil

8 bay leaves

8 chicken thighs (about 3 pounds)

Salt and freshly ground pepper

1 medium onion, coarsely chopped

2 garlic cloves, minced

1/4 cup dry white wine

One 15-ounce can of chickpeas, drained and rinsed

About 3/4 cup chicken stock or canned low-sodium broth

1 large roasted red pepper, cut into thin strips

1/4 cup coarsely chopped flat-leaf parsley

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