©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken with Sausage, Peppers, & Onions

Here is another wonderful recipe I found on Pinterest.  It is from Sugar & Spice by Celeste.  I did have to make a few modifications since I don't have a large enough skillet for this recipe.  I started it on the stove top and then then put it in a baking dish for the oven part.

1 tbs light olive oil
8 ounces sweet Italian sausage, casings removed
2 pounds bone-in, skin-on chicken breast halves (I only had boneless, skinless chicken)
Kosher salt and ground black pepper
1 medium onion, halved and sliced 1/4 inch thick 
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch strips
3–5 pickled hot cherry peppers , stemmed, seeded, and roughly chopped
3 medium garlic cloves, minced
2 tsp granulated sugar
1/3 cup white wine vinegar plus 2 additional tbs
3/4 cup low-sodium chicken broth plus 1 tbs
1 tsp cornstarch
1 tsp minced fresh thyme leaves
1 tbs minced fresh parsley leaves 

Heat oven to 375

Heat olive oil in a skillet over medium high heat.  Add sausage and break apart.  Cook until no longer pink and remove to a paper lined plate.

Season chicken with salt and pepper.  Add chicken to the skillet and brown on both sides until golden brown.  Transfer to a plate. Wipe out skillet and return it to the stove top.

Add a bit more olive oil and cook onion for about two minutes.  Add the red pepper and cherry peppers.  Cook until they begin to soften, about 4 minutes.  Add garlic and cook for 30 seconds.  Add sugar, 1/3 cup vinegar, and 3/4 cup broth.  Bring mixture to boil, scraping up browned bits from the bottom of the pan.

Place the onion and peppers in a baking dish, mine is a bit smaller than a 13x9 pan.  Then place the sausage and chicken.

Bake in the oven until the chicken is cooked through.

Combine the 1 tbs stock, cornstarch, thyme.

Remove baking dish from the oven.  Remove the pan juices and put into a small sauce pan and heat on high until bubbling.  Add the cornstarch mixture and allow to thicken.

Adjust seasoning of the sauce, you can add a bit more vinegar.  Spoon the sauce around the chicken and serve immediately.

I served this with baked potatoes.  This came out really good and I loved the hot peppers with it.

1 comment:

Bestfoodies said...

Thanks for sharing the recipe...I love it when fellow bloggers share recipes but give links back to sites as well. I am so glad I found your site and started following your links. Hope you visit mine! 30

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