Chicken and Peppers in Vinegar Sauce |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Bobby Flay, clipped from the Sunday Parade magazine from his column, CookIt! , February, 2010 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 |
Directions:
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.
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