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Instructions: Season the chicken with salt and pepper. In a heavy-bottom large skillet, heat the olive oil over medium-high heat. Add the chicken, skin side down, and brown. Turn over and brown on the other side. Do not crowd the pan; you may need to do the browning in two batches.
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Remove the chicken, and set aside; leave any drippings in the pan.
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Reduce heat to medium; add the onions to the pan and cook about 15 minutes, until softened and lightly browned. Add the garlic slices and cook another 5 minutes. The onions should start to caramelize.
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Return the chicken to pan. Add the chicken stock, wine, tomatoes, jalapeno, thyme leaves and bay leaves. Bring to a boil, then reduce heat to simmer. Add the mushrooms.
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Cover the pan and simmer about 1 hour, or until the chicken starts to fall off the bone, checking frequently to make sure the chicken is not sticking to the pan.
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Once the chicken is cooked, add the piquillo peppers and the peas. Cook 5 more minutes, uncovered.
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There should be enough liquid to serve the chicken in a shallow bowl. If there is too much liquid, or it's too thin, remove the chicken, return the pan to the stove and boil, uncovered, over high heat until the liquid is reduced to the desired amount and consistency.
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Season to taste with salt. Serve with rice.
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Note: Piquillo peppers are available at some well-stocked supermarkets, including some Andronico's; grocers such as Bi-Rite in San Francisco and Mill Valley Market in Mill Valley
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Per serving: 385 calories, 33 g protein, 19 g carbohydrate, 17 g fat (3 g saturated), 84 mg cholesterol, 514 mg sodium, 5 g fiber.
