Chicken And Peppers In Vinegar Sauce Recipe

Name: Chicken And Peppers In Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Peppers In Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Peppers In Vinegar Sauce

How did you like this recipe?

Frequently Asked Questions