Chicken & Peppers in Vinegar Sauce

I found this recipe in the Sunday paper last week & thought I would give it a try last night. It turned out great, & I will definitely be adding it to my recipe binder (I think "Let's Eat II" will be in the works soon!). I served it with a side of diced potatoes (see recipe in post below).


Chicken & Peppers in Vinegar Sauce
3 T. olive oil
8 bone-in, skinless chicken thighs
Kosher salt & freshly ground black pepper
1 large red bell pepper, stem & seeds removed, thinly sliced
1 large yellow bell pepper, stem & seeds removed, thinly sliced
4 cloves garlic, chopped
1 T. tomato paste
1 cup balsamic vinegar
2 T. clover honey
2 cups low-sodium chicken stock or broth
1/4 cup chopped fresh flat-leaf parsley

1. Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.

2. Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic & cook for 1 minute. Add tomato paste & cook for 1 minute. Add the vinegar & cook until reduced by half. Add honey & broth, season with salt & pepper, cook for 5 minutes. Return the chicken & accumulated juices to the pot. Reduce heat to medium, cover the pot, & cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley & pour sauce over the chicken. (Photo & recipe courtesy of Parade)

Chicken & Peppers in Vinegar Sauce