| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 3 |
lg |
Red and/or yellow peppers; cut in strips |
| 2 |
c |
Very thinly sliced onions |
| 1 |
ts |
Minced garlic; to taste |
| 3/4 |
ts |
Each salt and pepper |
| 4 |
ts |
Red wine vinegar |
| 1/2 |
ts |
Sugar |
| 8 |
|
Skinned, boned chicken thighs; visible fat removed |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over
medium heat. Add peppers and onions and saute until soft and onions are
slightly browned, about 20 minutes. Removed from heat, stir in the garlic,
1/4 tsp EACH of the salt and pepper, the vinegar and sugar. Scrape into a
bowl. Wipe pan clean with a paper towel.
Season chicken with remaining salt and pepper. Heat remaining 1 tablespoon
oil and the butter in the skillet until bubbly. Add thighs ad cook, turning
occasionally, until opaque in center and brown on both sides, about 20
minutes. Remove from pan and pour off fat.
Return chicken and bell pepper mixture to skillet and cook stir until hot,
about 3 minutes.
Recipe By : Woman's Day 9-17-96
Posted to MC-Recipe Digest V1 #257
Date: Fri, 25 Oct 1996 09:47:18 -0400 (EDT)
From: Carol Taillon <taillon@access.mountain.net>
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”