Chicken With Sausage and Hot Cherry Peppers
Ready In: 55 mins
Serves: 4
Ingredients
- 4 chicken breast halves, with skin and bone halved crosswise
- kosher salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb sweet Italian sausage or 1⁄2 lb hot Italian sausage, cut into 1/2-inch pieces
- 4 pickled cherry peppers, quartered, stems and seeds discarded
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 cup white wine
- 1 (14 1/2ounce) can chicken broth or 1 3⁄4 cups chicken stock
- 2 (6 1/2ounce) jars marinated artichoke hearts, drained
- 1 1⁄2 tablespoons unbleached all-purpose flour
Directions
- Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
- Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
- Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.
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