Chicken & Peppers in Vinegar Sauce

I saw this recipe in a recent Parade magazine (2-21-10 issue) & had to give it a try. I don't use balsamic vinegar very often, so I thought this sounded interesting.

3 Tbsp olive oil
8 bone-in, skinless chicken thighs
Kosher salt & fresh ground pepper
1 lg. red bell pepper, thinly sliced
1 lg. yellow bell pepper, thinly sliced
4 cloves garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar
2 tbsp clover homey
2 cups low-sodium chicken stock or broth
1/4 cup chopped fresh parsley

1. Heat oil in a medium Dutch oven over high heat, until it simmers. Pat the chicken dry w/paper towels, season w/salt & 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 & cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic & cook for 1 minute. Add tomato paste & cook for 1 minute. Add the vinegar & cook until reduced by half. Add honey & broth, season w/salt & pepper, cook for 5 minutes. Return the chicken & accumulated juices to the pot. Reduce heat to medium, cover the pot, & cook util the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley & pour sauce over the chicken.

 

We ate it w/rice, salad & rolls - DELICIOUS! The leftovers were even better the next day after all of the flavors had more time to absorb into the chicken!