Colorful chicken dish is perfect for summer

Chicken and Peppers in Vinegar Sauce is a tangy/sweet dish. Chicken and Peppers in Vinegar Sauce is a tangy/sweet dish.
Chicken and Peppers in Vinegar Sauce is a tangy/sweet dish.

Chicken and Peppers in Vinegar Sauce is a tangy/sweet dish.

By Lynda Rego

Chicken cooked with peppers and onions in a vinegary sauce sweetened with a touch of honey is so colorful and pretty — and delicious,  too. It’s just perfect to use peppers from your garden or the farmers’ market. This dish takes about 50 minutes to make.

I have become a huge fan of chicken thighs and use them almost exclusively now, except for a couple of favorite boneless breast recipes I’ve had for years. This dish is based on a recipe that was in Parade magazine that I’ve changed over the years until I got the sauce just right. I like to thicken it quite a bit at the end so it makes a nice glaze over the chicken and peppers and serve it with some rice on the side.

Chicken and Peppers in Vinegar Sauce

Serves 4

4 bone-in skinless chicken thighs (about 1 3/4 pounds)

Salt and freshly ground black pepper

3 tablespoons olive oil

1 large red bell pepper, cored and thinly sliced

1 large yellow bell pepper, cored and thinly sliced

1 large orange bell pepper, cored and thinly sliced

1 onion, thinly sliced

4 cloves garlic, peeled and chopped

1 tablespoon tomato paste

1/2 cup white balsamic vinegar

2 tablespoons honey

1 cup low-sodium chicken stock or broth

1/4 cup chopped fresh parsley

Heat oil in a medium Dutch oven over high heat (on 8) until it shimmers. Pat the chicken dry with paper towels, season with salt and pepper, and place in the pan, top-side down. Cook until golden brown, about 5 minutes, then turn over and cook another 3 minutes. Remove chicken to a plate.

Add peppers and onion to the pan and cook (6), stirring occasionally, until slightly soft, about 4 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook (on 8) until reduced by half. Add honey and broth and cook for 5 minutes (on 5). If you’re making rice, put it on the stove now.

Return the chicken and any accumulated juices to the pot. Reduce heat to medium (3 1/2), cover the pot and cook until chicken is tender, about 15 minutes. Remove chicken and peppers to a platter. Cook sauce on high heat until reduced to a sauce, about 5 minutes. Pour over the chicken. Sprinkle with parsley. Serve with rice or noodles.

NOTE: You can use any color bell peppers or any variation. I’ve used yellow and green (but the three colors here look really pretty). When my wine-colored peppers (called Cabernet) are ripe, I will try the recipe with those and yellow peppers combined.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

 

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