Preheat oven to 350 degrees F.
Rinse chicken thighs and pat dry. Season the chicken with salt, pepper, paprika, and thyme.
In a large ovenproof pan (or Dutch oven) on the stove top, heat the olive oil and then brown the chicken thighs lightly on both sides on medium heat.
Remove the chicken to a plate and then add the peppers to the pan and saut for 4 minutes. Add the onions to the peppers and cook until they are softened. Add the garlic and cook another 2 minutes.
With a spoon, add the tomato paste to the pan and mix well with the onions and peppers.
Heat for 1 minute and then add the wine. Increase the heat slightly and cook until the wine has been reduced a bit. Stir occasionally.
Add the tomatoes, broth, basil, thyme, chili flakes, and bay leaf to the wine sauce. Mix well. Add the chicken back into the pan and cover.
Place the pan into the heated oven and bake for 40minutes. Remove the lid, add the parsley, and bake for an additional 20 minutes at 300 uncovered to thicken the sauce.
Remove the pan from the oven and set aside for 10 minutes to cool a bit. Cover the pan loosely to retain heat and to allow some moisture to escape.
Serve with an Italian side-dish of risotto, or plate with rice or mashed potatoes and vegetables. Add a dash of green onions to the top.
