The Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce is the perfect weeknight meal.
INGREDIENTS
- 8 chicken thighs, seasoned
- 3 hot italian sausages
- 3 sweet italian sausages
- 1/2 onion, sliced
- 2 red bell peppers, sliced
- 5 cloves of garlic, chopped
- 6 hot cherry peppers, halved
- 1/4 cup dry white wine
- olive oil
- salt, to taste
- black pepper, rosemary, basil, sea salt, for seasoning
DIRECTIONS
- Pre-heat the oven to 400°F.
- Begin by cleaning the chicken thighs and patting dry with a paper towel to absorb all of the excess moisture. Season with rosemary, basil, sea salt, and black pepper or whichever chicken seasonings you prefer.
- On the stove, pour enough olive oil to cover the bottom of a frying pan. Once the oil is really hot, add the chicken and cook for about 6-8 minutes, until golden brown on each side. For the sausage, pour about 2 to 3 Tbsp of olive oil into a deep skillet. Again, once the oil is really hot, add the sausage and cook for 4-5 minutes on each side, making sure to poke holes in the sausage to let the internal grease come out.
- Once the sausages are semi-cooked, remove from the skillet and set aside. Once cooled down, cut each sausage into thirds.
- Sauté the onions, garlic, red pepper, and hot cherry peppers in the deep skillet using the same oil the sausage was cooked in. Add a pinch of salt and sauté until the onions are golden. Continue to stir to cook evenly.
- Once the chicken thighs are semi-cooked, place all 8 thighs back on the pan and pour the white wine over them. Continue to cook until the wine is boiled down, for about 5 minutes.
- In a baking dish, mix in the chicken thighs, sausages, and veggies and spread evenly across the dish. Place in the oven and cook for 30-40 minutes.
- Remove from the oven and serve. This goes well with a side of potatoes, rice or salad. Enjoy and cin cin!
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