Balsamic Chicken Thighs with Bell Peppers
Pat chicken thighs dry with a paper towel and coat with salt and pepper.Advertisement
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.
You can use any color of bell peppers.