Chicken thighs with peppers

Ingredients for 6 servings:

• 1 kg chicken thighs, boneless
• 60 ml olive oil
• 150 g bacon, finely chopped
• 2 large onions, cut into thin rings
• 3 garlic cloves, crushed
• 2 bell peppers, green, thinly sliced
• 2 bell peppers, red, thinly sliced
• 40 g flour
• 6 tomatoes, small, pitted and chopped
• 1 tbsp sugar
• 2 tbsp vinegar (red wine vinegar)
• 250 ml chicken broth

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove any fat from the chicken thighs and cut them in half. Heat the oil in a pan and fry the bacon until crispy, remove and set aside. Fry the meat until golden brown, remove and keep warm. Fry the onions and garlic, add the bell pepper strips and sauté covered for 5 minutes. Sprinkle the flour over the bell pepper strips and stir through. Return the bacon to the pan with the tomatoes, sugar, vinegar and chicken stock and simmer uncovered for 10 minutes. Transfer everything to a large pot. Add the chicken pieces to the sauce and simmer uncovered for another 20 minutes until cooked through. Garnish with parsley and serve with rice.