| 2 lbs. Red Bliss potatoes, with skins (optional) | 4 skinless boneless chicken breasts, halved or in chunks, about 1 1/4 lbs total, or with bone in, about 2 lbs. |
| 3/4 lb. small whole mushrooms, or larger mushrooms halved or quartered | 2 large bell peppers, preferably one red and one yellow or orange |
| 2 Tbs. flour | 3 Tbs. olive oil |
| 6 cloves garlic, peeled and cut into chunks | 1/2 cup balsamic vinegar |
| 1 1/2 cup fresh or canned chicken broth | 1 bay leaf |
| 1 tsp. minced fresh thyme, or 1/2 tsp. dried | 1 Tbs. butter |
| salt and pepper to taste |
If using potatoes, parboil for about 20 minutes until still firm.
Drain and dry on paper towels. Cut into halves or quarters depending
on size.
Heat 1 1/2 tablespoons olive oil in heavy skillet, and brown potatoes
on both sides on medium-high heat. Remove and set aside.
If the chicken breasts are connected, separate the fillets and cut
away any membranes or fat. If using bone-in breasts, remove skin
and trim fat.
Rinse the mushrooms, drain, and pat dry.
Clean peppers and cut into chunks.
Season the flour with salt and pepper, and dredge chicken breasts in
the mixture (can use large plastic bag to shake the chicken in flour).
Shake off the excess.
Heat additional 1/2 Tbs. oil in heavy skillet over medium-high heat,
and cook the chicken breasts until nicely browned on one side, about three
minutes. Turn to brown other side, remove, and set aside.
Reduce heat to medium, add an additional tablespoon of olive oil, and
add the garlic cloves. Cook about two minutes, stirring to not over-brown.
Add the peppers and cook about 3 minutes. Add the mushrooms,
and cook an additional 3 minutes, shaking the skillet and redistributing
the mushrooms so that they cook evenly.
Return the chicken to the pan. Cook about 2 minutes, and add
the vinegar, broth, bay leaf, and thyme.
Cover tightly, and cook over medium-low heat for 5 minutes. Turn
the chicken pieces occasionally as they cook.
Add the potatoes, and cook an additional 5 minutes if boneless, or
7-8 minutes if bone-in.
Transfer the chicken to a warm serving platter, and cover with foil.
Cook the sauce with the vegetables, uncovered, over medium-high heat for
about 7 minutes to reduce. Swirl in the butter. Return chicken
to pot.
Discard the bay leaf, and serve.
Serve with rice, pasta, or couscous if potatoes are omitted.