Our local pizzeria serves a rotisserie chicken with a balsamic sauce and a lot of bell peppers. I love this dish, and it is my go-to for days when I don’t cook. The dish is sweet and sour in the Italian way.
In my version the chicken is braised in the sauce to keep the chicken juicy, and for a one-pot-dinner, easy to make on a weeknight.
You can also make this dish in a slow cooker, cooking for about 3-4 hours on high heat.
- 4 chicken thighs with drumsticks (without skin)
- 1 can crushed tomatoes
- 1 onion, halved and sliced
- 3 bell peppers
- ½ cup (1,25 dl) red balsamic vinegar (use a good quality)
- 3 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- salt & pepper
- olive oil for searing
Season chicken with salt and ground black pepper. Heat olive oil in a dutch oven or in a skillet, and sear the chicken. Take out the chicken. Pour in tomatoes, sugar and the seasoning, add the chicken, onion, garlic and bell peppers. Pour the balsamic over the chicken. Put the lid on and let simmer until chicken is no longer pink and the juices run clear, about 45 minutes.
Serve with roasted potatoes and broccoli.