Pan-Roasted Chicken With Sausage, Peppers and Onions
Description
Make your weeknight cooking a little easier with this satisfying recipe. It will bring a little bit of Italy to your home with this wonderfully comforting Italian dish.
Ingredients
2 T. extra virgin olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
3 lb. chicken, cut into 8 pieces or 3 lb. legs and thighs, skin on
2 large yellow or red onion, chopped (about 1 c.)
2 red and/or yellow bell peppers, chopped same size as onions, seeds and membranes removed
2-3 garlic cloves smashed
1 hot Italian sausage link, cut into 1 inch rings
Directions
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Wash chicken and pat dry with paper towels.
Brown the chicken in the oil in a cast iron skillet, if possible or in a wide, heavy-based skillet, over medium-high heat. Season chicken parts well with some salt and a lot of black pepper. Add chicken, skin-side down; cook until skin is well browned and crisp, about 10 minutes.
Turn chicken over; reduce heat to medium; partially cover the pan with a lid or another pan that has been inverted over; continue cooking another 15 minutes.
Add in onion, garlic and peppers with the chicken. Continue cooking, stirring occasionally, for about 10 minutes. Add the sausage; continue cooking, stirring occasionally, until the sausage is well browned and cooked through.
Check chicken to see if it is cooked through; cook another 10 - 15 minutes until the juices from a thigh pieces will run clear when pricked with a fork.
Serve immediately.
4 servings.