Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This tangy mix of chicken thighs and bell peppers combines the kick of balsamic vinegar with savory tomato paste and sweet honey. Garnish with dry-roasted tomatoes, pearl onions, and jalapenos, if you like.

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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken thighs dry with a paper towel and coat with salt and pepper.

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  • Heat oil in a Dutch oven over high heat. Add chicken and cook for 3 minutes on each side. Remove chicken and set aside. Add bell peppers to the Dutch oven and cook for 5 minutes. Add garlic and continue to cook for 1 minute. Pour in balsamic vinegar and cook until reduced by half, about 5 minutes. Add chicken broth, honey, and tomato paste. Season with salt and pepper and cook for 5 minutes more.

  • Return chicken to the Dutch oven and cook for 15 minutes. Transfer chicken to a plate and keep warm. Continue cooking sauce until slightly thickened, about 5 minutes.

  • Serve chicken on a platter covered with sauce and topped with scallions.

Cook's Note:

You can use any color of bell peppers.

Nutrition Facts

274 calories; protein 18.8g; carbohydrates 12g; fat 16.6g; cholesterol 65.7mg; sodium 390.7mg. Full Nutrition
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