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
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.
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