I originally was going to use 2 Hungarian wax peppers and a bell pepper but the wax peppers were not very hot so I ended up using 3 Hungarian wax peppers.

Add 1 Tbsp of oil to a large skillet and heat on medium. Add the chicken thighs, skin side down, to the skillet. Brown skin side for 5 minutes. Flip over and brown the other side for 5 minutes. Remove chicken to a plate.

Add in vegetables (peppers, onion, celery) and cook to soften. Add in garlic and stir in for 30 seconds. Add wine and bring to a boil.

Boil off most of wine. Add chicken stock. Bring to a boil and turn off heat. Place chicken around the skillet. Next place the potatoes around the skillet.

Place skillet in the oven and bake for 25-30 minutes. The chicken is done when the internal temperature reaches 165°F. Remove skillet from oven and let sit for 5-10 minutes. Squeeze juice from one lime over the chicken. You can use lemon but I prefer lime. Plate the chicken and garnish with parsley, green onions, or red pepper flakes. Enjoy!