One Pan Italian Chicken
Ingredients
- 4½ tbsp olive oil
- 450 g Italian sausage or herb sausage
- 9 boneless, skinless chicken thighs
- 3 red onion
- 3 cloves garlic
- 1½ red pepper
- 3 sprigs fresh rosemary
- 225 ml white wine
- 3 tsp white wine vinegar
- 450 g new potatoes
- 375 ml chicken stock or vegetable stock
- 115 g pickled peppers such as peppadew or guindilla
- 1 good handful flat leaf parsley chopped, to serve
Equipment
Chopping board x 2
Chopping knife
Casserole dish
Tongs
Measuring jug
Instructions
- Heat the oven to 180°C. Cut the Italian sausage into thick slices and cut the chicken thighs into large chunks.
- On a clean board, peel and finely slice the red onions and the garlic.
- Deseed and slice the red pepper.s Slice the baby potatoes in half and set aside.
- 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.
- Add the onion, garlic and red pepper to the pan and cook for 5 minutes until softened a little.
- Add the rosemary, white wine and vinegar and bubble for a minute.
- 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.
- Roughly chop the parsley.
- Scatter the chopped parsley over the top when serving.
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.
You may need to cook this recipe in batches if you don’t have a big enough dish.
Nutrition
Calories: 360kcal