Just So Aromatic With A Delicious Braising Broth!
Prep Time: 30 minutes
Cooking Time: 1 hour, 30 minutes
8 bone-in chicken thighs, (4 with skin, 4 without)
1 lb. sweet Italian sausage
2 lbs. baby potatoes, halved
2 red bell peppers, chunks
10 cloves of garlic, sliced in half
1/2 cup dry white wine
1/2 cup red wine vinegar
1 1/2 cups chicken stock
6 jarred cherry peppers, seeds removed
1/2 cup flat leaf parsley, rough chop + garnish
Parchment lined sheet pan
Medium mixing bowl
Large oven safe frying pan with lid
Preheat oven 350 Degrees F. In a mixing bowl, add cut potatoes, coat with some olive oil, salt and pepper. Line potatoes on parchment lined sheet pan cut side down and bake in oven for 30 minutes, then remove. In a large frying pan, add some olive oil and brown sausages on all sides but do not cook through, set aside, slice when cooled. Salt and pepper chicken thighs and using the same pan brown chicken on all sides, remove and set aside. Deglaze pan with wine and vinegar, scraping the brown bits sticking to the bottom of the pan. Add chicken back in to the pan as well as sliced sausages and the rest of the ingredients including the roasted potatoes. Nestle all ingredients into the braising liquid and place in oven with the lid on for 30 minutes, then the lid off for an additional 30 minutes to reduce some of the liquid.
Garnish with chopped parsley.