1-First Steps: Preparation and Browning: Pat the chicken thighs dry and season one side with salt and pepper. Heat the olive oil in a large pot over medium-high heat until it shimmers, then place the chicken seasoned side down and sprinkle the top with more salt and pepper. Cook it without moving for about 4 minutes until browned, flip, and cook the other side for about 3 minutes until golden, then set it aside.

2-Adding Vegetables and Spices: In the same pot, toss in the onion, garlic, carrots, bell pepper, zucchini, and potato. Season them with paprika, coriander, oregano, salt, and pepper, then stir occasionally as they cook for 7 to 8 minutes until softened and lightly charred. This process enhances the vegetables’ natural sweetness and adds depth to the stew.

Now, incorporate the canned tomatoes by breaking them up with a spoon, along with the chicken broth and thyme sprigs. Bring everything to a boil, return the chicken to the pot, and stir occasionally while cooking on high for 5 minutes.

3-Simmering and Finishing: Reduce the heat to medium-low, partially cover the pot, and let the stew simmer for 20 to 30 minutes until it thickens and the chicken becomes tender. Finally, turn off the heat, remove the thyme sprigs, and mix in the white wine vinegar and chopped parsley for a fresh finish.