Chicken and Peppers in Vinegar Sauce

"Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010"
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.
  • 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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Reviews

  1. 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.
     
  2. Made last night for dinner and we swooned! For us it made quite a lot of sauce which would be divine over mashed potatos or rice. Will definitely make again. Was easy to prepare during the week, but elegant enough to serve to company. Thanks for posting.
     
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