6-8 – boneless, skinless chicken thighs
1 large – onion (cut into 1/4″ strips)
3 – bell peppers (cut into 1/4″ strips)
all-purpose flour (for dredging)
cooking oil ((try canola, peanut, or safflower))
3-4 – garlic cloves (smashed)
1 tsp – Dijon mustard
1/4 cup – plus 1 tbsp white wine vinegar (divided)
2 cups – chicken stock
salt and ground black pepper
cooked white or brown rice (to serve)
1. Pat chicken thighs dry with paper towel, dust tops with light coat of flour, salt, and pepper.
2. In large braising dish heat a few glugs of oil over med-high heat until shimmering.
3. In two batches add chicken, seasoned side down – sear until golden, about 3-4 minutes. Before flipping, dust the other side of chicken with flour, salt, and pepper. Flip and continue searing, then transfer to a plate.
4. Lower heat to medium and add another tablespoon of oil if needed. Add peppers, onion, garlic, and Dijon to pan – cook until vegetables begin to soften, about 5 minutes.
5. Increase heat to high. Pour in 1/4 cup vinegar and cook until most of liquid has evaporated.
6. Add seared chicken and chicken stock and bring to boil. Reduce heat and simmer, covered, until chicken can be easily pulled apart with a fork, about 30-35 minutes. Transfer chicken to plate and keep warm in foil.
7. Add remaining tablespoon of vinegar, increase heat to high and cook at rapid boil until sauce is thickened and reduced by half, about 10 minutes. Season with salt and pepper to taste.
8. Place chicken back in pan and cook until heated through.
9. Served with cooked rice.