- 4
Ingredients
- 3 tablespoons olive oil
- 8 bone-in, skinless chicken thighs
- Kosher salt and 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 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 cup balsamic vinegar
- 2 tablespoons clover honey
- 2 cups low-sodium chicken stock or broth
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Step 1
Heat oil in a medium Dutch oven over high heat until it shimmers. 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, 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 sauce over the chicken.
380 calories
28g carbs
30g protein
115mg cholesterol
16g fat