Instructions

1. Rinse and dry chicken.  Season with soy sauce and creole seasoning.  Depending on what seasoning you use you may need to add just a bit of salt.  Tony Chachere's Original Creole Seasoning which most people use has a decent amount of salt so you won't need to add any extra if you use it.
2. In a large high wall skillet sauté the onions, bell peppers, and parsley over medium to medium high heat (depending on your stove).  Cook until the onions are translucent.
3. Add wine, garlic, and chicken broth and lower heat to medium to medium low (again, depending on your stove.)
4. Allow the wine and chicken broth to cook down for a few minutes and then add the chicken thighs skin side down.  Cover and cook for one hour.  Flip chicken and cook covered for another hour.
5. Remove the lid and cook uncovered for 20-30 more minutes.  Or until the chicken and vegetables are done to your likeness.
6. Don't be afraid if there are some darker bits at the bottom of the pan.  They are just caramelized bits of vegetables pepper that have absorbed all of the amazing flavors in the pan.  Scrape them up and serve them on top of the chicken.
7. Serve chicken over rice or mashed potatoes.  Top with cooked down vegetables.