Chicken Scarpariello with Sausage and Potatoes
Description
Make an economical, satisfying and tasty one pot Italian inspired chicken and sausage dinner in about an hour. Feel free to add peppers, onions, zucchini or any other veggies you may desire.
Ingredients
1 lb. Yukon gold potatoes, cleaned and cut into quarters
1 T. salt
5 T. olive oil, divided
1 lb. sweet Italian sausages (can substitute turkey sausages)
4 lb. chicken, cut into quarters
1/4 c. flour
2 whole heads of fresh garlic, roasted
2 bay leaves
1 sprig fresh rosemary
1/2 c. white wine
2 T. white wine vinegar
1/2 c. chicken stock/broth
freshly squeezed juice of 1 lemon
salt and freshly ground black pepper
Directions
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Preheat oven to 350 degrees.
In a large saucepan, add potatoes and 1 tablespoon salt; cover with cold water; bring to a boil, partially covered for 10 minutes. Drain well; cool slightly; cut into 3/4-inch slices. Set aside with the skins on.
Heat 1 T. olive oil in a large 12 inch skillet over medium heat; cook sausages on both sides, until browned, about 8 minutes total. Remove sausage from pan; cut into 3/4 inch slices; set aside. The sausage doesn't need to be cooked through, just browned on the outside.
Pat chicken dry; salt and pepper both sides; dust in flour. Add 2 T. olive oil to the pan; sauté chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan; set aside.
Add 2 T. olive oil to the pan; add roasted garlic, bay leaves, rosemary, chicken and sausage; sauté for about 5 minutes. Add wine to deglaze the pan, scraping brown bits off the bottom, for another 5 minutes. Add potatoes, white wine vinegar, chicken stock/broth and lemon juice. Mix well; bake in oven uncovered for 20 minutes.
6-8 servings.