Chicken with potatoes and peppers

A delicious one-pan dinner for 2. The sweetness of the peppers is a great accompaniment for the chicken and spuds. Serve with bread and a salad.

2 chicken legs, separated, or use 4 thighs
1 sweet red, yellow, or orange pepper, seeded and cut into 1/4″ strips
1/2 medium onion, sliced thin
1/2 c dry white vermouth
1/3 c olive oil
8 small boiling potatoes, 1 to 1.5 inches in diameter (Yukon gold, red bliss, etc.)
1/2 tsp salt
1/4 tsp pepper

Scrub the potatoes and use a peeler to remove alternate strips of skin all around, so they are half peeled. Set aside under a damp towel to prevent browning. Heat the oil in a 12 inch non-stick skillet. Pat the chicken dry with paper towels and add to the pan. Brown on both sides, about 5 minutes per side, then remove from pan. Add potatoes and cook, shaking the pan, until they are lightly browned on all sides. Add peppers and onions and cook stirring for a few minutes. Return chicken to pan, pour in vermouth, add salt and pepper, and cover. reduce heat to low and simmer for about 25 minutes.

Explore posts in the same categories: Poultry

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