Chicken and Peppers in Vinegar Sauce

2 tbsp. olive oil
8 skinless chicken thighs, bone-in
1 large red bell pepper, thinly sliced
1 large yellow or orange bell pepper, thinly sliced
4 cloves garlic, chopped
1 tbsp. tomato paste
1 cup balsamic vinegar
2 tbsp. honey
2 cups chicken stock
1/4 cup fresh Italian parsley, chopped

Good served with rice.

Heat oil in a medium Dutch oven over high heat until it shimmers. Place chicken in pan, skin side down for about 4 minutes until golden brown. Turn over for another 3-4 minutes. (Do in batches if necessary.) Remove to a plate.
Add peppers to pan and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic, cook and stir one minute. Add tomato paste, cook and stir for one minute. Add the vinegar and cook until reduced by half. Add honey and stock, season with salt and pepper and cook for 5 minutes. Return the chicken and accumulated juices to pan. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15-20 minutes. Remove the chicken to a platter. Cook sauce on high for about 5 minutes to reduce slightly. (You can add a tbsp. of butter mixed with a tbsp. of flour at this stage to help thicken a bit.) Stir in parsley and pour the sauce over chicken.


Serving Size: Make 8, one thigh servings