BALSAMIC CHICKEN, PEPPERS & ONIONS WITH THYME
Do you have one of those dishes that you make over and over again? There was a time when I made this dish all the time. Fast and easy! Then, I don't know what happened, I just stopped making it.
Last night, I brought this dish back to life. You know what I enjoy about this dish, not only does it taste good, but it's colorful. You eat with your eyes, they say. You could use green bell peppers if you like, but let me remind you, I don't care for them. It's weird, I used to like them. It just has this overpowering flavor, unlike it's cousins red, yellow and orange who are sweet and mild in flavor.
Bring this dish to life in your kitchen!
BALSAMIC CHICKEN THIGHS, PEPPERS & ONIONS WITH THYME
8 boneless, skinless chicken thighs
Dashes of house seasoning (1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder)
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 teaspoon dried thyme
4 tablespoons balsamic vinegar, divided
Salt and fresh cracked black pepper to taste
<browning the chicken>
Season generously chicken thighs on both sides with house seasoning blend.
Heat oil in a large heavy pan over medium-high heat.
Add chicken thighs to the heated pan (in a single-layer) and brown for about 5 minutes.
Turn chicken over and brown on the other side for another 4 to 5 minutes.
Remove chicken from pan and set aside.
Repeat with the remaining chicken.
<completing the dish>
Reduce heat to medium.
Add the peppers, onions, thyme and three (3) tablespoons of balsamic vinegar to the pan.
Stir and scrape up any brown bits.
Return the chicken to the pan, mix thoroughly.
Cover pan and cook for another 4 minutes.
Stir in the remaining tablespoon of balsamic vinegar.
Turn off heat.
Cook the chicken in batches, do not over crowd the pan.
Serve this with quinoa, cauliflower rice, rice, mashed potatoes or by itself.