Ingredient:

• 12 boneless skinless chicken thighs (about 3 pounds)
• 2 medium green peppers, chopped
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry red wine or additional reduced-sodium chicken broth
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Minced fresh parsley, optional