Description
A flavorful one-pan meal featuring chicken thighs, Italian sausage, and a mix of spicy and sweet peppers.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 hot Italian sausage links
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 jar pickled cherry peppers
- 1/4 cup pickling juice
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- Fresh parsley, chopped (for garnish)
- Red chili flakes (for garnish)
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Instructions
- 1. Season the chicken thighs with salt and black pepper.
- 2. Heat vegetable oil in a large skillet over medium-high heat.
- 3. Sear the chicken thighs in the hot oil until golden brown on both sides, then remove from the pan.
- 4. Add the hot Italian sausage links to the skillet and cook until browned, then remove from the pan.
- 5. Sauté the sliced onion, red bell pepper, and minced garlic in the remaining oil until softened.
- 6. Add the pickled cherry peppers and pour in the pickling juice; cook for 2-3 minutes.
- 7. Pour in the dry white wine, scraping the brown bits from the pan, and allow to reduce.
- 8. Add the chicken stock back to the pan, return the chicken and sausage, and let simmer for 20-25 minutes until cooked through and sauce thickens.
- 9. Garnish with fresh parsley and red chili flakes before serving.