Balsamic Chicken Thighs with Bell Peppers recipe

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Ingredients

8 bone-in chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
2 green bell peppers, sliced into strips
4 cloves garlic, coarsely chopped
1 cup balsamic vinegar
2 cups chicken broth
2 tablespoons honey
1 tablespoon tomato paste
½ cup chopped scallions

Nutrition Info

273.8 calories
carbohydrate: 12 g
cholesterol: 65.7 mg
fat: 16.6 g
fiber: 0.8 g
protein: 18.8 g
saturatedFat: 3.9 g
servingSize: -
sodium: 390.7 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat chicken thighs dry with a paper towel and coat with salt and pepper.

  2. 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.

  3. 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.

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

Recipe Yield

8 servings

Recipe Note

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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