CHICKEN THIGHS WITH PEPPERS AND ONIONS RECIPES

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.

Steps:

• 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.