Country Chicken

Directions

1. 1
   Cut each chicken thigh in half.
2. 2
   On waxed paper, mix flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. 3
   Coat chicken thighs with flour mixture.
4. 4
   In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken thighs until golden brown.
5. 5
   Remove chicken to bowl.
6. 6
   Meanwhile, cut each potato in half.
7. 7
   Cut peppers into bite-size pieces.
8. 8
   In drippings remaining in skillet, cook potatoes, peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper until golden brown.
9. 9
   Return chicken to skillet.
10. 10
    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.
11. 11
    Stir in brown sugar and cider vinegar; heat through.