Ingredients
- 4 Chicken Thighs
- 4 Italian Sausage Links
- 4 cloves Garlic, minced
- ½ cup Cento Sliced Hot Cherry Peppers with Oil, drained
- 1 cup Cento Chicken Stock
- 2 tbsp Cento Red Wine Vinegar
- 1 lb Baby Potatoes, halved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, for garnish
Directions
Preheat your oven to 375°F. Season the chicken thighs with salt and pepper. Heat a large oven-safe skillet over medium-high heat. Add the Italian sausage links and cook until browned on all sides, about 5 minutes. Remove the sausage from the skillet and set aside. In the same skillet, add the chicken thighs, skin side down, and cook until golden brown, about 5-6 minutes. Flip the chicken thighs and cook for another 5 minutes. Remove the chicken from the skillet and set aside. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant. Stir in the sliced cherry peppers, chicken stock, and red wine vinegar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Return the chicken thighs and sausage links to the skillet, nestling them into the sauce. Add the halved baby potatoes around the chicken and sausage. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Once done, remove the skillet from the oven. Garnish with chopped fresh parsley before serving. Serves 4.
