Title: Chicken with peppers
 Categories: None
      Yield: 4 Servings
 
      3 tb Olive oil
      3 lg Red and/or yellow peppers;
           -cut in strips
      2 c  Very thinly sliced onions
      1 ts Minced garlic; to taste
    3/4 ts Each salt and pepper
      4 ts Red wine vinegar
    1/2 ts Sugar
      8    Skinned, boned chicken
           -thighs; visible fat removed
      1 tb Butter or margarine
 
  Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over
  medium heat. Add peppers and onions and saute until soft and onions
  are slightly browned, about 20 minutes. Removed from heat, stir in
  the garlic, 1/4 tsp EACH of the salt and pepper, the vinegar and
  sugar. Scrape into a bowl.  Wipe pan clean with a paper towel. Season
  chicken with remaining salt and pepper.  Heat remaining 1 tablespoon
  oil and the butter in the skillet until bubbly. Add thighs ad cook,
  turning occasionally, until opaque in center and brown on both sides,
  about 20 minutes. Remove from pan and pour off fat. Return chicken
  and bell pepper mixture to skillet and cook stir until hot, about 3
  minutes.