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Chicken with Bell Peppers and Tomatoes

Succulent, very flavorful with the perfect mix of bell peppers and tomatoes. The sauce is balanced beautifully with acid from the sherry vinegar and sweetness from the honey.

Ingredients

  • 2 lbs. Chicken thighs; skin-on; bone-in 4 to 6 thighs
  • 2 Tbsp. Extra virgin olive oil, plus more for drizzling
  • 1 small Onion, roughly chopped to make 1/2 cup
  • 2 medium Bell Peppers (any color) roughly chopped to make 2 cups
  • 5 large Garlic cloves, peeled and roughly chopped
  • 1/2 tsp. Dried red-pepper flake
  • 1/4 cup Sherry vinegar
  • 1 Tbsp. Honey
  • 1 cup Cherry tomatoes
  • 1/2 cup Chicken stock
  • 3 Tbps. Fresh, chopped basil; more for garnishing

Instructions

  • Pat the chicken dry and season liberally with salt. Set aside.
  • Heat 1 Tbsp. olive oil in a Dutch oven over medium heat. Add the onions and cook, stirring frequently until just starting to soften; 2 minutes. Do not brown. Add the bell peppers and cook until just beginning to soften; another minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring until the garlic is fragrant and the onions just start to brown slightly; another 2 minutes. Move the cooked veg to a plate and set aside.
  • Add another Tbsp. of olive oil to the Dutch oven. Place the chicken skin-side down and sear without moving until the skin is golden brown; 6 to 8 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 Tbsp. fat from the pan.
  • Add 1/2 cup chicken stock to the Dutch oven and stir scraping up any loose bits. Stir in the sherry vinegar and honey. Cover, turn down the heat to medium-low and cook until the chicken is cooked through; about 10 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickend; about 2 to 3 minutes more.
  • Add the cherry tomatoes and cook until they begin to soften and burst; about 3 to 4 minutes. Return the onion-pepper mixture to the Dutch oven, stir to coat in the pan sauce and cook uncovered, until warmed through. Add 3 Tbsp. basil and stir to incorporate. Taste and add more salt if needed. Remove from the heat. Drizzle more olive oil over the top and garnish with more fresh chopped basil.