Balsamic Chicken with Peppers n Onions

If you are looking for a new and of course extremely easy chicken dish, try this recipe. One skillet and by the time you pour your second glass of Pino Grigio the dish will be done!

(Note: my photo is half way done. The chicken will have a deep color from the vinegar.)

You’ll need:

• 2 boneless breasts (skin on is best)
• 2 red bell peppers cleaned and sliced
• 1 red onion sliced
• 4-6 garlic cloves
• 1/4 cup olive oil
• 1/2 cup balsamic vinegar
• Salt
• Pepper

Directions:

1. Add one tbs olive oil to a hot pre-heated cast iron skillet
2. Dry the chicken with paper towels (you must do this if you want a crispy skin)
3. Sprinkle with salt n pepper and place skin side down in the hot skillet
4. Brown on each side for 3-5 minutes
5. Remove to a plate, lower the heat to medium and add the balance of the olive oil, peppers, onions and garlic
6. Sauté this for 3 minutes and then add the chicken (skin side up) with 1/4 cup of the vinegar
7. Cover tightly, lower the heat and allow this to cook for 10 minutes
8. Check to see if the chicken is done (internal temp should be 165-170)
9. When done remove the lid turn the heat up and add the balance of the vinegar and allow this to cook for 2-3 minutes
10. Remove to a plate with the peppers n onions and spoon the sauce over the chicken

You can use bone in chicken parts as well just increase the peppers and onions for a whole chicken cut up in 8 pcs.

This is gonna be a keeper.

Daniel Mancini

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