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1 tablespoon olive oil
2 lbs bone-in chicken pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
3 green onions with tops, sliced
2 garlic cloves, minced
1 medium green pepper, diced
1 cup sliced mushrooms
1 cup chicken broth
1 (6 oz) can tomato paste
1/4 cup dry white wine (optional)

In a large skillet, heat oil over medium heat.  Season the chicken with the salt, pepper, paprika and thyme.
Add chicken to the skillet and saute until golden brown on each side.
Add green onions, garlic, green pepper and mushrooms; continue browning for about 2 minutes.
In a small bowl, combine chicken broth, tomato paste and wine, pour over the chicken.
Cover and cook over medium heat for 30 minutes or until chicken is cooked through, turning occasionally.

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