Chicken And Peppers In Vinegar Sauce

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 3 tablespoons olive oil
• 8 bone-in skinless chicken thighs
• kosher salt & 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 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 cup balsamic vinegar
• 2 tablespoons clover honey
• 2 cups low sodium chicken broth (or broth)
• 1/4 cup flat leaf parsley, fresh, chopped

Recipe

• 1 heat oil in a medium dutch oven over high heat until it simmers. 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 to taste and 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 the sauce over the chicken.