Wash the chicken thighs and pat them dry.

Heat oil in a pan and brown the thighs evenly.

Add the wine to the pan and cook until it completely evaporates.

Transfer the browned thighs to a saucepan or deeper cooking pot.

In the same pan used for the chicken, sauté the finely chopped onion and diced red pepper until softened.

Add the thyme and bay leaf to the mixture in the pan.

Stir in the tomato paste, mixing well, and let it cook for 5 minutes to blend the flavors.

Pour a glass of water into the pan to create a moderately thick sauce.

Bring this mixture to a boil.

Pour the prepared sauce over the chicken in the saucepan and place it on medium heat.

Once the mixture begins to boil, reduce the heat to low.

Allow it to simmer for about an hour to develop flavors and achieve the desired consistency.

Before turning off the heat, season with salt and pepper. Add the crushed garlic and immediately turn off the heat to preserve its fresh aroma.

Let the dish rest for 15 minutes.

During this time, prepare a batch of polenta to serve alongside the ostropel.

Serve warm with polenta for a delightful combination.

Enjoy your meal!