Ingredients
For the Chicken & Sausage:
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4 bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
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½ lb (225 g) sweet Italian sausage, cut into 1-inch pieces
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
For the Sauce:
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1 small onion, sliced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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4 cloves garlic, minced
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½ cup dry white wine (or chicken broth)
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½ cup chicken broth
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¼ cup red wine vinegar (or white wine vinegar)
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1 tablespoon honey (or sugar, to taste)
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1 teaspoon dried oregano
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1 teaspoon crushed red pepper flakes (optional, for heat)
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2 tablespoons chopped fresh parsley
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Lemon wedges, for serving
🧑🍳 Instructions
1. Brown the Chicken and Sausage:
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Season chicken with salt and pepper.
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In a large skillet or Dutch oven, heat olive oil over medium-high heat.
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Sear chicken skin-side down until golden brown (about 4–5 minutes per side). Remove and set aside.
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Add sausage pieces to the same pan and brown for 3–4 minutes. Remove and set aside with the chicken.
2. Sauté Vegetables:
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In the same pan, add onion and bell peppers. Sauté for 4–5 minutes until softened.
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Add garlic and cook another 30 seconds until fragrant.
3. Deglaze the Pan:
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Pour in white wine to deglaze, scraping up browned bits from the bottom.
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Simmer for 1–2 minutes to reduce slightly.
4. Make the Sauce:
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Stir in chicken broth, vinegar, honey, oregano, and red pepper flakes.
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Return chicken and sausage to the pan, nestling them into the sauce.
5. Simmer:
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Reduce heat to medium-low, cover, and simmer for 25–30 minutes, until chicken is cooked through and tender (internal temp 165°F / 74°C).
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Uncover for the last 5 minutes to thicken the sauce slightly.
6. Serve:
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Sprinkle with fresh parsley and serve hot with lemon wedges on the side.
🍽️ Serving Ideas:
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Serve over roasted potatoes, polenta, rice, or pasta.
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Pair with crusty Italian bread to soak up the delicious sauce.