Peel and finely dice the onions. Peel garlic and chop coarsely. Halve, clean and wash the bell peppers. Cut the bell peppers into strips. Wash, clean and chop the tomatoes. Wash chicken legs, dab dry and cut in joints. Season meat with salt and pepper
Heat 2 tablespoons of olive oil in a frying pan. Fry the meat for 5-10 minutes at medium heat until golden brown all around. Heat 2 tbsp. olive oil in a saucepan. Sauté onions, garlic and peppers for about 5 minutes. Add the tomatoes and season with salt, pepper and paprika powder. Cover and simmer for about 10 minutes
Remove the chicken legs from the pan and put them in the pot with the paprika mixture. Wash the thyme, shake dry, pluck off the leaves and chop coarsely. Add the thyme to the pot, deglaze with white wine and stock. Simmer covered for about 30 minutes and serve immediately. Delicious with baguette