Balsamic Chicken Thighs with Bell Peppers

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 274 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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