Rustic chicken stew

Cut the chicken into large pieces, removing excess skin if desired. Pat dry with paper towels.

Dice the onions finely and slice the peppers into strips. Core and quarter the tomatoes, or crush them by hand.

Heat the sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Working in batches if necessary, brown the chicken pieces on all sides until golden, about 10–12 minutes total. Transfer to a plate.

Add the diced onions to the pot and sauté until softened and translucent, about 3–4 minutes.

Sprinkle the flour over the onions and stir constantly for 1–2 minutes to create a light roux, coating the onions well.

Stir in the paprika and cook for 30 seconds until fragrant.

Return the browned chicken to the pot and add the tomatoes and pepper strips, stirring gently to combine.

Add salt to taste and bring the mixture to a simmer over medium heat.

Reduce heat to low, cover the pot partially, and simmer gently for 25–30 minutes until the chicken is tender and the vegetables have broken down into a thick, rustic sauce.

Taste and adjust seasoning with additional salt if needed. Chop fresh parsley and stir it through just before serving.

Ladle the stew into bowls and serve hot, optionally accompanied by crusty bread to soak up the paprika-rich sauce.