Chicken and Peppers in Vinegar Sauce

By Paul Briand

It's back to the reality of home cooking after a week in Florida eating some exquisite seafood. Grouper. Red snapper. Mahi-mahi. Swordfish. It was a delightful smorgasbord of fresh fish.

But coming home means coming back to eating at home and I found this week's recipe from Bobby Flay -- one of my favorites -- in a recent issue of Parade Magazine.

Some notes on this dish: I substituted the skinless chicken thighs in the original recipe with skinless chicken breasts. I halve the breasts before cooking them. Also, as with almost all the recipes I use, I didn't use the salt that was called for.

Ingredients
3 tablespoons olive oil
3 boneless skinless chicken breasts
1 red bell pepper, stem and seeds removed, thinly sliced
1 yellow bell pepper, stem and seeds removed, thinly sliced
1 cloves garlic, chopped
1 teaspoon tomato paste
1 cup balsamic vinegar
2 tablespoons honey
2 cups low sodium chicken stock or broth
1/4 cup chopped fresh parlsey

Directions
1. Heat oil in a medium Dutch oven over high heat until it simmers;
2. Pat the chicken dry, season with pepper, and cook in the heated oil, turning, until golden brown on both sides. Set chicken aside;
3. Add peppers and cook, stirring occasionally until soft, about five minutes;
4. Add tomato paste and cook for 1 minute;
5. Add the vinegar and cook until reduced by half;
6. Add honey and broth, season with pepper and cook for five minutes;
7. Return the chicken and accumulated juices to the pot, reduce the heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes;
8. Remove the chicken to a platter and cook sauce until slightly reduced, about five minutes;
9. Stir in parsley, pour sauce over chicken and serve.