Chicken and Peppers in Vinegar Sauce

READY IN: 50mins
Recipe by Epi Curious

Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010

Top Review by ssc368

This was a very good recipe. Was leery of the vinegar sauce but it turned out great, not sour at all. Easy to make too. I had 10 chicken thighs and there was still plenty of sauce left. I saved the newspaper clipping, but now I don't have to. Thanks for posting.

Ingredients Nutrition


  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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