A classic Italian-American dish featuring crispy chicken, flavorful sausage, and a spicy cherry pepper sauce. This dish pairs well with crusty Italian bread and a glass of dry white wine.
INGREDIENTS
- 4 Mix of Bone-in Chicken Thighs and Legs skin-on
- 4 links Italian Sausage mild or spicy
- 2 tbsp Olive Oil
- 1 Onion sliced
- 4 cloves Garlic sliced
- 2 Bell Peppers sliced
- 1/2 cup Hot Cherry Peppers sliced, with some vinegar
- 1 cup Dry White Wine
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
DIRECTIONS
- Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure a crispy skin.
- Season the chicken with salt, black pepper, oregano, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides until crispy, about 5 minutes per side.
- Using a fork, poke small holes in the sausage to prevent them from bursting while cooking.
- Turn the sausages and cook until browned on all sides.
- Pour in the dry white wine in the chicken pan and deglaze the pan, scraping up any browned bits.
- Add the vinegar from the hot cherry peppers into the pan for extra heat and flavor.
- Place the browned chicken and sausage into a baking dish and pour the wine and cherry pepper mixture over them.
- In the same skillet, sauté the onions and garlic until fragrant. Add bell peppers and cook until slightly softened.
- Transfer the sautéed vegetables to the baking dish, distributing them evenly over the chicken and sausage.
- Bake uncovered for 25 minutes, or until the chicken is fully cooked and the flavors meld together.
