Entrees
Vinegar Chicken with Peppers
Makes 4 servings
Vinegar Chicken with Peppers
Makes 4 servings
Balsamic vinegar gives the chicken a glazed finish from the oven.
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
carb. 6g
pro. 17g
fat 18g
sat. fat 4g
chol. 79mg
sod. 359mg
calc. 23mg
fiber 1g
Ingredients
- ½ medium red bell pepper, sliced
- ½ medium orange bell pepper, sliced
- ½ medium yellow bell pepper, sliced
- ½ onion, peeled and sliced
- 2 garlic cloves, peeled and smashed
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 chicken thighs, bone-in, skin on
Preparation
- 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.
