chicken in balsamic vinegar

chicken & peppers in balsamic.  a bobby flay recipe caught my eye in the Parade magazine insert of the sunday paper. this is rarely the case that i get any culinary inspiration from Parade...but, this was a chance for me to use the pricey balsamic vinegar i purchased at boulevard bread. i had all the ingredients on hand so, i was excited to give the recipe a try. i cut the recipe in half the because i used 2 leg quarters instead of the 8 thighs. i followed the recipe below with the other exception of, i used 2 red peppers and no yellow one. it turned out super flavorful and super delicious and super yum served with creamy mashed potatoes. the dish is pretty impressive for the amount of time it takes and meager ingredients used. thanks, bobby! here’s how:

Chicken and Peppers Vinegar Sauce

3 Tbsp olive oil
8 bone-in, skinless chicken thighs (i used 2 leg quarters, leg & thigh together)
Kosher salt and freshly ground black pepper
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced
4 cloves garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar
2 Tbsp clover honey
2 cups low-sodium chicken stock or broth
1/4 cup chopped fresh flat-leaf parsley

1. Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.

2. 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 the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper, cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour sauce over the chicken.