CHICKEN AND PEPPERS IN VINEGAR SAUCE

CHICKEN AND PEPPERS IN VINEGAR SAUCE image

Categories Chicken

Yield Servings

Number Of Ingredients 11

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3 tbsp. olive oil
8 bone-in skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced
4 cloves garlic, chopped
1 tbsp. tomato paste
1 cup balsamic vinegar
2 tbsp. clover honey
2 cups vegetable broth
1/4 cup chopped fresh flat-leaf parsley

Steps:

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 and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper, cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and 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 and pour sauce over the chicken.