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Categories:
skinless all-purpose flour salt pepper olive red potatoes red pepper yellow pepper brown sugar cider vinegar
Viewed: 44 - Published at: 9 years agoIngredients
- 6 medium skinless, boneless chicken thighs
- 3 tbsp. all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. Pepper
- 2 tbsp. olive or salad oil
- 5 medium red potatoes
- 1 medium red pepper
- 1 medium yellow pepper
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
Method
- Cut each chicken thigh in half.
- On waxed paper, mix flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Coat chicken thighs with flour mixture.
- In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken thighs until golden brown.
- Remove chicken to bowl.
- Meanwhile, cut each potato in half.
- Cut peppers into bite-size pieces.
- In drippings remaining in skillet, cook potatoes, peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper until golden brown.
- Return chicken to skillet.
- Reduce heat to medium; cover and continue cooking until juices run clear when chicken is pierced with a knife and potatoes are fork-tender, stirring often.
- Stir in brown sugar and cider vinegar; heat through.
