Frank's Recipes! Country Chicken

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Country Chicken

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

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.