6 tablespoons of olive oil
2 large onions, sliced into thin rings
1 clove of garlic, minced
2 medium carrots, cut into small cubes
1/2 teaspoon of dried thyme
12 pieces of chicken (thighs and wings)
1/2 cup of all-purpose flour
6 green or red peppers, seeded and sliced
1 tablespoon of tomato extract
1/2 cup of white wine vinegar
1 bouillon cube
2 bay leaves
3 tablespoons of apple cider vinegar
salt and black pepper to taste
2 tablespoons of chopped parsley
6 tablespoons of olive oil
2 large onions, sliced into thin rings
1 clove of garlic, minced
2 medium carrots, cut into small cubes
1/2 teaspoon of dried thyme
12 pieces of chicken (thighs and wings)
1/2 cup of all-purpose flour
6 green or red peppers, seeded and sliced
1 tablespoon of tomato extract
1/2 cup of white wine vinegar
1 bouillon cube
2 bay leaves
3 tablespoons of apple cider vinegar
salt and black pepper to taste
2 tablespoons of chopped parsley
Heat 3 tablespoons of olive oil in a large skillet
Add the onion, garlic, carrots, and thyme
Cook over medium heat for 15 minutes, or until the vegetables are tender
Dredge the chicken pieces in flour
Heat the remaining olive oil in another skillet and brown the chicken pieces
Add the browned chicken to the skillet with the vegetables
Add the peppers and cook for an additional 10 minutes, stirring occasionally
Stir in the tomato extract, white wine vinegar, bouillon cube, bay leaves, apple cider vinegar, salt, and black pepper
Simmer, covered, over low heat for about 40 minutes
Add the parsley and serve
Serves 6.
