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1
Heat 3/4 cup oil in heavy large saucepan over medium-high heat.
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2
Add onions and saute 3 minutes.
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3
Add all bell peppers, garlic, thyme, and sugar; saute 5 minutes.
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4
Reduce heat to medium-low.
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5
Cover and cook until vegetables are very soft, stirring occasionally, about 15 minutes longer.
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6
Drain confit and cool; discard cooking oil.
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7
Season to taste with salt and pepper.
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8
Puree 1/2 cup bell pepper mixture, lemon juice, and 5 tablespoons olive oil in blender until smooth.
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9
Season sauce to taste with salt and pepper.
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10
(Bell pepper confit and sauce can be made 1 day ahead.
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11
Cover separately and refrigerate.)
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12
Preheat oven to 400F.
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13
Heat remaining 2 tablespoons olive oil in large ovenproof skillet over medium-high heat.
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14
Sprinkle chicken with salt and pepper.
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15
Coat in flour; shake off excess.
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16
Saute chicken in skillet until golden, about 1 minute per side.
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17
Transfer skillet to oven and bake chicken until cooked through, turning once, about 12 minutes.
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18
Meanwhile, rewarm bell pepper confit over medium heat.
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19
Stir sauce over low heat just until heated through.
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20
Spoon bell pepper confit onto 4 plates.
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21
Slice chicken diagonally and place atop bell peppers.
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22
Drizzle sauce around chicken and serve.
