2 tablespoons olive oil
2 shallots, peeled and chopped
1 each red and yellow bell peppers, cored, seeded and cut in 1/4-inch strips
1/2 teaspoon salt
1 pint grape tomatoes, halved, or 1 cup chopped, canned tomatoes
Freshly ground pepper, to taste
4 boneless, skinless chicken thighs
2 tablespoons red-wine vinegar
Heat 1 tablespoon of the olive oil in a large, nonstick skillet; add the shallots. Cook until beginning to soften, 1 minute. Add the pepper strips; season with 1/4 teaspoon salt. Cook until beginning to soften, 5 minutes. Stir in the chopped tomatoes; cook for 5 minutes.
Clear space in middle of skillet by pushing peppers and tomatoes to edges. Add remaining olive oil to middle of skillet. Season chicken with remaining salt and the pepper to taste. Add the chicken to skillet; cook, turning, until browned on both sides, 10 minutes.
Pour the vinegar over vegetables; stir vegetables and chicken together, coating chicken with cooking juices. Reduce heat to a simmer; cover skillet. Cook until chicken is cooked through and vegetables are done, 5 minutes. Makes 2 servings.