Chicken and Peppers in Balsalmic Vinegar Sauce

By tamalone

WW Points Plus = 7 Points

** Substitute chicken breasts 1 1/4 lbs and 2 tsp of oil.

Ingredients

• 3 Tbsp 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 Tbsp tomato paste
• 1 cup balsamic vinegar
• 2 Tbsp clover honey
• 2 cups low-sodium chicken stock or broth
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

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.

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, 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.