- 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
- 1/2 cup chopped scallions
- Pat chicken thighs dry with a paper towel and coat with salt and pepper.
- 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.
10/03/2019
recipepes.com
balsamic chicken thighs with bell peppers, recipe
PT15M
PT1H
5
455 calories
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