A delicious one-pan dinner for 2. The sweetness of the peppers is a great accompaniment for the chicken and spuds. Serve with bread and a salad. 2 chicken legs, separated, or use 4 thighs 1 sweet red, yellow, or orange pepper, seeded and cut into 1/4" strips 1/2 medium onion, sliced thin 1/2 c dry white vermouth 1/3 c olive oil 8 small boiling potatoes, 1 to 1.5 inches in diameter (Yukon gold, red bliss, etc.) 1/2 tsp salt 1/4 tsp pepper Scrub the potatoes and use a peeler to remove alternate strips of skin all around, so they are half peeled. Set aside under a damp towel to prevent browning. Heat the oil in a 12 inch non-stick skillet. Pat the chicken dry with paper towels and add to the pan. Brown on both sides, about 5 minutes per side, then remove from pan. Add potatoes and cook, shaking the pan, until they are lightly browned on all sides. Add peppers and onions and cook stirring for a few minutes. Return chicken to pan, pour in vermouth, add salt and pepper, and cover. reduce heat to low and simmer for about 25 minutes.