Oven-Baked Chicken With Spanish Peppers

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Food Gal
Nutrition per serving    (USDA % daily values)
CAL
850
FAT
115%
CHOL
166%
SOD
37%

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Ingredients for 4 servings

50 x Saffron threads

5 tbsp virgin olive oil

1 slice country-style bread

3 1/2 pounds chicken thighs , each thigh cut in half across the bone to yield

Kosher Salt

1 x onion, finely chopped

3/4 cup White Wine

10 piquillo peppers, drained, 8 ounces ounces quartered into lengthwise strips

3 x garlic cloves, sliced

1 tsp Sweet Paprika

1 1/2 cup chicken stock or canned low-sodium chicken broth

3 tbsp parsley leaves,finely chopped

2 x Bay Leaves

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