Add chicken thighs skin side down; sear until brown - remove from pan – chicken will not be done.
Add tomato paste to pan; allow to bloom – it will turn brownish – this develops flavor.
Add herb de Provence just until you can smell the herbs.
Add sliced red bell peppers, sliced shallots, cherry tomatoes – stir gently.
Return chicken to pan – skin side up.
Place in oven – roast until done.
I usually roast 20 minutes – check/stir if needed – give another 20 minutes.
Use a thermometer – Done at 170°
Remove thighs – bring sauce to high simmer on top of stove – pour in vinegar – simmer until incorporated. (Keep you head back; be careful not to breathe in fumes.)
Return chicken – nap with sauce
Taste – adjust seasoning – garnish with parsley.
I suggest serving over creamy polenta.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/braised-vinegar-chicken/