• 4servings
  • 410calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B9
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium (about 1 1/2 pounds) skinless, boneless chicken thighs

  2. 3 tablespoon(s) all-purpose flour

  3. 1 1/2 teaspoon(s) salt

  4. 1/2 teaspoon(s) pepper

  5. 2 tablespoon(s) olive or salad oil

  6. 5 medium (1 pound total) red potatoes

  7. 1 medium red pepper

  8. 1 medium yellow pepper

  9. 2 tablespoon(s) brown sugar

  10. 2 tablespoon(s) cider vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Meanwhile, cut each potato in half. Cut peppers into bite-size pieces.

  4. 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.

  5. Stir in brown sugar and cider vinegar; heat through.


Send feedback