One Pan Italian Chicken
Donal's Notes
A super easy recipe that allows for a feast with minimal wash up – the dream! Try source the best meat you can get your hands on here for this – you will notice the difference.
Chopping board x 2
Chopping knife
Casserole dish
Tongs
Measuring jug
Instructions
1
Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
2
On a clean board, peel and finely slice the red onions and the garlic.
3
Deseed and slice the red pepper. Slice the baby potatoes in half and set aside.
4
Heat a large ovenproof pan or casserole over a high heat. Add the sausage and chicken, turning to brown all over. Remove from the pan and set aside.
5
Add the onions, garlic and red pepper to the pan and cook for 5 minutes until softened a little.
6
Add the rosemary, white wine and vinegar and bubble for a minute.
7
Put the chicken and sausage back in the pan. Add the potatoes, stock and pickled peppers. Season well and put in the oven to cook for 25-30 minutes until the chicken is cooked and the sauce has thickened a little.
8
Roughly chop the parsley.
9
Scatter the chopped parsley over the top when serving.
