Smothered Chicken and Peppers

I have seen recipes for smothered pork chops but never for chicken.  This looks yummy.  I will use chicken breasts though.  I am not a fan of dark meat.

3 tbsp. all purpose flour
Salt and ground black pepper
6 boneless skinless chicken thighs, each cut in half
2 tbsp. olive oil
1lb. medium red potatoes, each cut in half
1 medium red pepper, diced
1 medium yellow pepper, diced
2 tbsp. brown sugar
2 tbsp. cider vinegar

On waxed paper, mix flour, 1 tsp. salt and 1/4 tsp. black pepper.  Use to coat chicken.

In a non stick 12 inch skillet, heat oil over medium high heat.  Add chicken and cook until golden brown; transfer to bowl.  To drippings in skillet, add potatoes, diced peppers, 1/2 tsp. salt and 1/4 tsp. ground black pepper; cook until vegetables are golden.

Return chicken to skillet.  Reduce heat to medium; cover and cook, stirring often, 10 to 15 minutes, or until juices run clear when chicken is pierced with the tip of a knife and potatoes are fork tender.  Stir in brown sugar and vinegar; heat through.