Ingredients :

• Chicken — Use thighs or whole legs with bone and skin. The bone adds depth to the sauce during the long cooking time, and the browned skin adds fat and texture. Boneless breasts are a no-go — they dry out, become stringy, and lose all appeal in a stew.
• Crushed tomatoes — Canned is fine and often preferable out of season. Choose a brand where the tomatoes have a deep color, not gray or too watery. In summer with ripe tomatoes, peel them for thirty seconds in boiling water and use them directly — it’s another dimension.
• Chicken broth — It replaces wine here and does the job very well. Use homemade broth if you have it, otherwise a high-quality cube in ten centiliters of hot water. This is what deglazes the pot and picks up all the golden juices stuck to the bottom — never pour it in cold.
• Red bell pepper — Red, not green. Sweeter and milder, it blends better into the sauce and gives it a generous color. Slice it not too thinly — it needs to withstand the long cooking without disappearing completely.