<http://schema.org/recipeInstructions>
" Cut each chicken thigh in half. On waxed paper, mix flour, 1 teaspoon salt, and  1/4 teaspoon pepper. Coat chicken thighs with flour mixture. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken thighs until golden brown. Remove chicken to bowl. Meanwhile, cut each potato in half. Cut peppers into bite-size pieces. In drippings remaining in skillet, cook potatoes, peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper until golden brown. Return chicken to skillet. Reduce heat to medium; cover and continue cooking until juices run clear when chicken is pierced with a knife and potatoes are fork-tender, stirring often. Stir in brown sugar and cider vinegar; heat through."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3775/country-chicken-1019/>