- 4
Ingredients
- 3 tbs olive oil
- 8 bone in-skinless chicken thighs
- Kosher salt and freshly ground pepper
- 1 red bell pepper, stem and seeds removed, thinly sliced.
- 1 yellow pepper, stem and seeds removed, thinly sliced.
- 4 cloves garlic, chopped
- 1 tbs tomato paste
- 1 c balsmic vinegar
- 1 tbs honey
- 2 c chicken stock or broth
- 1/4 c chopped flat leave parsley
Preparation
Step 1
Heat oil in Dutch oven over high heat until it shimmers. Pat chicken dry, season with salt and pepper. Place chicken in pan, in batches, top side down. Cook until golden brown, 4 minutes. turn over, continue cooking 3 minutes. Remove chicken to 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 vinegar and cook until reduced by half. Add honey and btroth, season with salt and pepper, cook for 5 minutes. Return chicken and accumulated juices to the pot. Reduce heat to medium, cover pot and cook until chicken is tender, about 15 minutes. Remove chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour sauce over the chicken.
380 calories
28 carbs
30 protein
16 fat
10 points