Chicken and Peppers in Vinegar Sauce
Savor the perfect balance of tangy and savory in this delectable Chicken and Peppers in Vinegar Sauce! Juicy, golden-brown chicken thighs simmer gently alongside a colorful trio of bell peppers, onions, and garlic in a rich, aromatic vinegar-based sauce infused with dried oregano and thyme. The addition of red wine vinegar adds a delightful tang that complements the tender vegetables and succulent chicken. This one-skillet recipe is not only easy to prepare but also packed with vibrant flavors and a rustic charm. Serve it with crusty bread, rice, or pasta to soak up every last drop of the luscious sauce. Perfect for a weeknight dinner or a casual gathering, this comforting dish brings bold Mediterranean-inspired flavors straight to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 4 cloves garlic cloves, minced
- 0.25 cup red wine vinegar
- 0.5 cup chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 2-3 minutes until softened.
Add the sliced red, yellow, and green bell peppers to the skillet. Cook for 4-5 minutes until the peppers are slightly softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the red wine vinegar and chicken stock, scraping the bottom of the pan to deglaze any browned bits. Stir in the dried oregano, dried thyme, salt, and black pepper.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 25 minutes or until fully cooked through (internal temperature of 165°F or 74°C).
Once cooked, uncover the skillet and allow the sauce to simmer for an additional 5 minutes to thicken slightly.
Garnish the dish with chopped parsley and serve hot alongside rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
