Chicken with vinegar and peppers from The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by America's Test Kitchen Editors

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Accompaniments: Sautéed broccoli

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Notes about this recipe

  • PickyPalateMom on November 16, 2025

    November 2025. This was terrific. Made with 2 chicken breasts, which I guess is actually 1 whole chicken breast, but easily served 4 people. Didn’t use the sliced banana peppers, whatever that is. Did sauté a red pepper in with the onion. I also stole an idea from the David Lebovitz recipe for mustard chicken and rubbed some Dijon mustard mixed with paprika into the chicken skin before I salted it. That was terrific, and may be part of the reason that the chicken was juicy and not dry. The chicken needed an extra 5 minute of sautéing to come up to the right temperature (72 degrees C at the thickest part near the bone). The sauce was delicious. Yes I used white wine vinegar - I had that big bottle of Niagara Riesling vinegar in the basement just waiting for this recipe. Served with mashed potatoes and green beans.

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