Ingredients: 6 medium-size skinless, boneless chicken thighs (about 2 pounds) 3 tablespoons all-purpose flour 1 pound potatoes salt and pepper to taste 1 medium-size red pepper 2 tablespoons olive oil 1 medium-size yellow pepper 2 tablespoons brown sugar 2 tablespoons cider vinegar

Recipe Info Category: Just Chicken! Rating: 5 Contributor: Lila Neal

Cut each chicken thigh in half. On wax paper, mix flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken thighs with flour mixture. In non-stick 12-inch skillet over medium heat, in olive oil, cook chicken thighs until golden brown.

Remove chicken to bowl. Meanwhile, cut each potato in half. Cut peppers to bite-size pieces. In drippings remaining in skillet, cook potatoes, peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper until golden brown. Remove chicken to skillet.

Reduce heat to medium; cover and continue cooking until juices run clear when chicken is pierced with a knife and potatoes are fork-tender, stirring often. Stir in brown sugar and cider vinegar, heat through.