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1
In a large skillet, heat 2 tablespoons of the olive oil until almost smoking.
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2
Add the bay leaves.
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3
Season the chicken thighs with salt and pepper, add to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side.
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4
Transfer the chicken to a plate and pour off all but 1 tablespoon of the fat from the pan; leave the bay leaves in the pan.
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5
Heat the remaining 2 tablespoons of oil in the skillet.
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6
Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
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7
Stir in the garlic and cook until fragrant, about 1 minute.
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8
Add the wine and cook, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes.
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9
Return the chicken to the skillet.
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10
Add the chickpeas and 3/4 cup of the chicken stock.
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11
Cover and cook over moderately low heat until the chicken is tender, 17 to 20 minutes.
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12
Discard the bay leaves and transfer the chicken to a platter.
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13
Stir the pepper strips and parsley into the chickpeas and season with salt and pepper; add a little chicken stock to the chickpeas if they seem dry.
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14
Spoon the chickpea mixture over the chicken and serve.
