Ingredients for Spanish Chicken Fricassee

Heat olive oil in a large skillet over medium heat.

Add the chicken thighs, skin-side down, and brown for about 5 minutes on each side. Remove and set aside.

In the same skillet, add the chopped onion, garlic, bell pepper, and carrots. Sauté until softened, about 5-7 minutes.

Add the mushrooms and cook for another 3 minutes.

Stir in the paprika, cumin, salt, and black pepper, cooking for 1 minute until fragrant.

Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.

Return the chicken thighs to the skillet and add the bay leaf.

Bring to a simmer, cover, and reduce heat to low. Cook for 30-35 minutes until the chicken is cooked through and tender.

Remove the bay leaf and stir in the chopped parsley before serving.

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