Vinegar Chicken with PeppersCuisinart Original Recipe
1/2 medium red bell pepper, sliced
1/2 medium orange bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1/2 onion, peeled and sliced
2 garlic cloves, peeled and smashed
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 chicken thighs, bone-in, skin on
1. Combine all ingredients in a medium bowl, making sure vegetables and chicken are evenly coated with the oil and vinegar. Cover with plastic wrap and chill in the refrigerator for 1 hour.
2. Evenly arrange the ingredients in the baking pan, with the chicken sitting on top of the vegetables, skin side up . Put in the oven with the rack in the middle rack position and set the oven to Bake Steam at 300°F for 60 minutes.
3. Remove from the oven and serve.
ServingsMakes 4 servings
Nutritional information per serving:
Calories 258 (63% from fat) • carb. 6g • pro. 17g
• fat 18g • sat. fat 4g • chol. 79mg • sod. 359mg
• calc. 23mg • fiber 1g
This recipe can be prepared using the following Cuisinart® products:
Combo Steam + Convection Oven
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