Description
A delicious one-pan dish featuring braised chicken thighs and beef sausage with colorful bell peppers and a tangy sauce.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1/2 lb beef sausage, cut into chunks
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup pickled cherry peppers, halved (mild or hot, your choice)
- 1 tablespoon brine from pickled peppers
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Meats: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Pat your chicken thighs dry and season them generously with salt and pepper. Sear them skin-side down for 5–7 minutes until golden and crispy. Flip and cook for another 2–3 minutes. Remove from the skillet and set aside. Now, add the beef sausage to the pan. Let it brown on all sides, about 4–5 minutes. Remove and set aside with the chicken.
- Build the Base: Lower the heat to medium. Add sliced onions and sauté for 4–5 minutes until soft and fragrant. Stir in the garlic, bell peppers, and pickled cherry peppers. Sauté another 3–4 minutes until everything is softened and just starting to caramelize.
- Deglaze and Simmer: Add a splash of chicken broth and scrape the bottom of the pan with a wooden spoon to lift all that delicious fond. Pour in the rest of the broth, apple cider vinegar, and the brine from the pickled peppers. Sprinkle in the oregano and a bit more salt and pepper. Stir to combine.
- Return and Braise: Nestle the chicken and sausage back into the skillet. Spoon some of the sauce over the top. Reduce heat to low, cover partially, and simmer for about 30–35 minutes, or until the chicken is fully cooked and tender, and the flavors have melded beautifully.
- Finish and Serve: Remove the lid and let the sauce reduce slightly if needed. Garnish with freshly chopped parsley. Serve hot with roasted potatoes, over rice, or with a thick slice of rustic bread to soak up the sauce.
Notes
- This dish pairs well with a side of crusty bread for dipping into the sauce.
- You can adjust the level of heat by choosing milder or spicier pickled cherry peppers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg