Chicken Scarpariello (Italian Sausage and Peppers)

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

6 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

2 tablespoons olive oil

1 lb beef sausage, cut into 2-inch pieces

6 cloves garlic, smashed

1 small red onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4-5 hot cherry peppers, halved

1 tablespoon hot cherry pepper brine

1/2 cup chicken broth

1/3 cup apple cider vinegar

1 tablespoon honey

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh oregano, chopped

Wskazówki

Step 1

Pat chicken thighs dry. Season with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove and set aside.

Step 2

In the same pan, brown beef sausage pieces until caramelized. Set aside with the chicken.

Step 3

Lower heat slightly. Add smashed garlic and cook for 1 minute. Add red onion and both bell peppers. Sauté until the vegetables soften and caramelize slightly, about 5 minutes.

Step 4

Stir in hot cherry peppers and their brine. Pour in apple cider vinegar, chicken broth, and honey, scraping up browned bits from the pan.

Step 5

Return chicken and sausage to skillet. Sprinkle rosemary and oregano. Reduce heat to low, cover partially, and simmer for 25-30 minutes until chicken is tender and cooked through.

Step 6

Uncover and let sauce reduce slightly. Taste and adjust seasoning. Serve hot with crusty bread, roasted potatoes, or creamy polenta to soak up the sauce.

Wartości Odżywcze

• Kalorie: 400 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 10 g
• Cholesterol: 125 mg
• Sód: 700 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 30 g