6 medium-size skinless, boneless chicken thighs (about 2 pounds)
3 tablespoons all-purpose flour
1 pound potatoes
salt and pepper to taste
1 medium-size red pepper
2 tablespoons olive oil
1 medium-size yellow pepper
2 tablespoons brown sugar
2 tablespoons cider vinegar
Cut each chicken thigh in half. On wax paper, mix flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken thighs with flour mixture. In non-stick 12-inch skillet over medium heat, in olive oil, cook chicken thighs until golden brown. Remove chicken to bowl. Meanwhile, cut each potato in half. Cut peppers to bite-size pieces. In drippings remaining in skillet, cook potatoes, peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper until golden brown. Remove chicken to skillet. Reduce heat to medium; cover and continue cooking until juices run clear when chicken is pierced with a knife and potatoes are fork-tender, stirring often. Stir in brown sugar and cider vinegar, heat through.