Braised Chicken Thighs with Onions and Bell Peppers

I was at the store the other day, and I saw that chicken thighs were on sale. I bought them thinking they looked yummy, and then searched for a recipe that would work for them. During my google search, I saw that there are tons of recipes online for chicken thighs, but this one looked both easy and delicious, so I gave it a try.

It turns out that I love chicken thighs! The thighs that I got were boneless and skinless (healthier), but still had that rich dark-meat flavor that I love. The thighs cooked in this method were perfectly juicy and tender, and the sauce that was a result of the braising liquid had a great mix of brightness and depth. This is definitely a recipe to try again!

Braised Chicken Thighs with Bell Peppers and Onions

Serves 4 to 6

6 to 8 boneless, skinless chicken thighs
Wondra or all-purpose flour, for dredging

Neutral cooking oil (such as canola, peanut, or safflower)

3 bell peppers, cored and cut into 1/4-inch strips (assorted colors)

1 large red onion, cut into 1/4-inch strips

3 - 4 large garlic cloves, peeled and smashed

1 teaspoon Dijon mustard

1/4 cup plus 1 tablespoon white wine vinegar, divided 

2 cups chicken stock

Kosher salt and freshly ground black pepper

Cooked white rice, to serve

Pat chicken thighs dry with paper towels. Dust the tops with a light coating of flour and season with salt and pepper. 

In a large braising dish or Dutch oven, heat a few glugs of oil over medium-high heat until shimmering and hot. Working in two batches, add the chicken—seasoned side down—and sear until golden, about 3 - 4 minutes. Before flipping, dust the other sides with flour and season with additional salt and pepper. Flip and continue searing. Remove to another plate and set aside.

Lower the heat to medium and add another tablespoon of oil if needed. Add the peppers, onions, garlic, and Dijon to the pan and cook until vegetables begin to soften, about 5 minutes. 

Increase the heat to high. Pour in 1/4 cup vinegar and cook until most of the liquid has evaporated, scraping the bottom of the pan to loosen any brown bits that have formed. Add the seared chicken and the chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook until chicken can easily be pulled apart with a fork, 30 - 35 minutes.

Transfer the chicken to another plate and tent with foil to keep warm. Add the remaining tablespoon vinegar to the cooking liquid. (If you love vinegar, add two.) Increase the heat to high and cook at a rapid boil until the sauce is thickened and reduced by half, about 10 minutes. Season with salt and pepper. Nestle the chicken back in the pan and cook until heated through. Serve with cooked white rice.