1 whole chicken, cut in 8 parts, skinned, but not boned
1/4 tsp. salt
1/8 tsp. pepper
2 bell peppers (red and green)
10 oz. sliced mushrooms
1 onion, halved, then sliced
2 cloves garlic, minced
1/3 c. hot pepper sauce
1/4 c. balsamic vinegar
1 tsp. brown sugar

Coat large nonstick skillet with cooking spray. Season chicken with salt and pepper. Brown chicken 5 to 8 minutes over medium-high heat; remove to plate and keep warm. Recoat skillet with cooking spray. Reduce heat to medium-low. Cook peppers, mushrooms, onion and garlic until peppers are crisp-tender, 5 to 8 minutes. Whisk together hot pepper sauce, vinegar and sugar. Add to skillet and bring to a boil. Reduce heat to medium-low. Add chicken; cover and simmer, turning occasionally, until chicken is tender, about 30 minutes.

Serves 4.