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Export 13 ingredients for grocery delivery
Step 1
Heat 2 tablespoons oil in a large Dutch oven over medium until shimmering. Sprinkle chicken with 1 tablespoon salt and pepper. Working in 3 batches, arrange chicken pieces, skin sides down, in Dutch oven; cook until browned on both sides, 4 to 5 minutes per side. Set aside. Wipe pan clean; add remaining 2 tablespoons oil.
Step 2
Add onions and garlic to Dutch oven; cook over medium, stirring occasionally, until lightly browned, about 8 minutes. Stir in tomato paste, paprika, and onion powder; cook 30 seconds. Add wine and vinegar; cook, stirring constantly and scraping up browned bits, until mixture thickens, about 1 minute.
Step 3
Stir in tomatoes, broth, honey, bay leaves, and remaining 1 teaspoon salt. Nestle chicken into mixture; bring to a boil over medium-high. Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.
Step 4
Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes. Discard bay leaves. Transfer chicken to plates; spoon sauce over chicken.
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