Cut 1½ lb chicken thighs into bite-size chunks, pat dry, and lightly season with ½ tsp salt + ¼ tsp pepper.

Chop 1 onion, 2 carrots, 2 celery stalks; mince 3 garlic cloves. Drain & rinse 1 (15 oz) can white beans. Slice 1 cup roasted red peppers. Measure spices.

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.

In 2 batches, sear chicken pieces until golden (about 3–4 minutes per batch). Don’t crowd the pan. Transfer browned chicken to a plate.

Reduce the heat to medium. Add a splash more oil if needed and sauté the chopped onion, carrot, and celery until softened, about 5–6 minutes. Add garlic and cook 30 seconds until fragrant.

Stir in 1½ tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried marjoram, 1 tbsp tomato paste and 1 tsp Dijon mustard. Cook, stirring, about 1–2 minutes so the tomato paste and spices deepen in flavor.

Pour in or ½ cup chicken broth and scrape up the brown bits from the bottom. Let it reduce for about 1–2 minutes.

Return the chicken to the pot. Add 2 cups chicken broth, the bay leaf, the roasted red peppers, and the drained white beans. Bring to a gentle simmer, then reduce heat and cook, partially covered, for 20 minutes — chicken should be tender and flavors married.

For a thicker stew: either mash about ½ cup of the beans against the pot and stir in, or whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering stew; cook 1–2 minutes until slightly thickened.

Off the heat stir in 1 tbsp butter or a drizzle of olive oil for gloss. Taste and adjust salt/pepper. Add a small squeeze of lemon juice or 1 tsp vinegar if it needs lift.

Sprinkle with chopped parsley or thyme leaves. Serve with rye, crusty bread, mashed potatoes, or steamed dumplings. A small dollop of sour cream is optional