Mom's Chicken With Peppers

This is homestyle chicken and peppers at its most satisfying, the kind of skillet supper that tastes like someone has been making it for years. The secret is patience with the vegetables.

Three big sweet bell peppers and a pile of thinly sliced onions cook down slowly for a full twenty minutes, until they are soft, sweet and lightly browned at the edges. A splash of red wine vinegar and a pinch of sugar stirred in off the heat gives them a gentle sweet-and-sour edge that lifts the whole dish.

Boneless chicken thighs are the right call here, juicier and more forgiving than breast. They sear in a clean, buttery pan until brown on both sides and cooked through.

Combine the two at the end, just long enough to heat through and let the flavors meet.

Chef Tips

• Do not rush the peppers and onions. The full twenty minutes is what turns them sweet and jammy; high heat just chars them.
• Wipe the pan clean before searing the chicken, as the recipe says. A clean, hot pan gives a real brown crust instead of steaming.
• Thighs are hard to overcook, but pull them once the centers are opaque to keep them juicy.

Variations

• Use a mix of red, yellow and green peppers for color and a sweeter result.
• Add a pinch of red pepper flakes or some fresh oregano for an Italian-style kick.
• Serve over polenta, pasta or crusty bread to catch the juices.