Description
A savory Italian-American classic with juicy chicken, zesty sausage, and tangy peppers simmered in a rich vinegar-wine sauce. Perfect for weeknights or special occasions.
Ingredients
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6 bone-in, skin-on chicken thighs
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4 Italian sausages (mild or hot), cut into chunks
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1 tablespoon olive oil
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1 tablespoon butter
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1 medium onion, sliced
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4 garlic cloves, minced
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1/2 cup dry white wine
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1 cup low-sodium chicken broth
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1/4 cup red wine vinegar
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6–8 hot cherry peppers, sliced (with 2 tbsp brine)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 tablespoon chopped fresh rosemary
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1 teaspoon dried oregano
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Pat chicken dry and season with salt and pepper. Brown in olive oil over medium-high heat, skin side down first. Remove and set aside.
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Brown sausage pieces in the same skillet. Remove and set aside.
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Sauté onion until soft, then add garlic and cook 1 minute.
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Deglaze with white wine, scraping pan. Let reduce 3 minutes.
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Add broth, vinegar, peppers, rosemary, oregano, and reserved meats.
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Add potatoes if using. Cover and simmer 25–30 minutes.
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Uncover, increase heat, and reduce sauce 5–10 minutes. Stir in butter.
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Garnish with parsley and serve hot.
Notes
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Use sweet bell peppers only for a milder flavor.
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Skip potatoes for a low-carb version.
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Store leftovers for up to 3 days or freeze for 2 months.
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Serve with bread, polenta, or salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes