Chicken and Peppers in Vinegar Sauce

This is a recipe I found in Parade magazine several years ago. It's certainly easy, and it has a delicious flavor. Did I mention that we like chicken?



CHICKEN AND PEPPERS IN VINEGAR SAUCE

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 low-sodium chicken stock or broth

1/4 cup chopped fresh flat-leaf parsley

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.

DONNA'S NOTES: For the two of us, I've used 1/4 cup of balsamic vinegar and 1/2 cup of chicken broth, and it made a lot of sauce. I also used only one pepper, and more would have been better.