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.

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 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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