I had a mental block on Friday night and could not figure out what to make for dinner. I wandered about the grocery store trying to find something that excited me. Nada. I finally picked up a package of chicken thighs, an onion and a red bell pepper figuring I could do some sort of skillet job on them.
My sous chef for the evening, ted_badger chopped the onion and pepper into 1/2″ chunks. I sauteed these in a bit of olive oil for about 5 minutes to soften them. Meanwhile Ted chopped the thighs into similarly sized pieces. I added these to the onions & peppers and cooked for about 5 minutes or so, stirring every minute or so. I added salt & pepper, a bit of chili powder and some shallot pepper. We then added about 1/4 cup of
dry vermouth and 1/4 cup of sherry. I allowed that to cook down to make a nice little sauce.
I had some perogies in the freezer so I cooked those up to go along with the chicken. It came out quite nice. Total time, from start of prep to eating, was about 30 minutes.