Recipe

One-pot Chicken And Sausage Recipe

	Frankieanne / All my dishes 2 years, 8 months ago I used chicken thighs instead of breasts in this recipe. Can't beat one pot to clean up! Prep:10m Cook:70m Servings:4	Frankieanne
	chicken sausage potatoes

Does this look good? Yeah! / Nope

Fans

darbar

pointseven

elle

Ingredients

1/2 lb Italian sausage links, cut diagonally into thirds

4 skinless chicken breast halves on the bone (approx 2-1/2 lbs)

2 tsp olive oil

3 cloves garlic, chopped

1 tsp dried rosemary

1 lb small red potatoes, unpeeled, cut into quarters

3 Tbs water

1/2 tsp salt

1/4 tsp black pepper

1/4 cup dry white wine

3 Tbs balsamic vinegar

2 small sweet red peppers, cut into 1" squares

Directions

Brown sausage in nonstick skillet (8 minutes). Remove to plate.

Add chicken, meat side down, to skillet; cook, turning once (5 minutes). Remove to plate.

Heat oil in skillet. Add garlic and rosemary; saute one minute. Add potatoes and the 3 Tbs of water; cover; cook 15 minutes.

Push potatoes to side of skillet. Return chicken and sausage to skillet. Stir in salt, pepper, wine, vinegar and red pepper. Cover; cook over medium-low heat for 35 minutes or until chicken registers 170F.

Remove chicken and sausage to platter and cover to keep warm. Cover ckillet and cook potatoes 8 minutes or until tender. Pour skillet contents over chicken.

COMMENT: I didn't have to cook the potatoes an additional 8 minutes - guess my potatoes were small!

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

darbar 2 years, 7 months ago said:
Sounds good! Simple and delicious. I substitute thighs for breasts quite often. I think they taste better and don't get dry as easily. I'm going to try it :-)

elle 2 years, 3 months ago said:
OMG! I was looking through your recipes, and realized I've printed this one out a week or so ago, and I'm making it tonight! Can't wait to try it!

elle 2 years, 3 months ago said:
Fantastic! And so easy, too. I used skinless boneless thighs, so those cooked pretty quickly. The flavors are so good together, and I especially love the addition of the red peppers. My potatoes didn't need extra cooking time, either, in fact, I didn't cover and cook for 35 minutes, but only for 15, and it was all done. I took the lid off after the 15 minutes and gave it all a good stir, but still kept the potatoes separate. I'll make this again, for sure! My husband absolutely loved it, as well. Thanks!

vino4dino 2 years, 1 month ago said:
This sounds so good I can almost smell it. This is a "must try" for me.

pointsevenout 2 years, 1 month ago said:
Do not need the 2tsp olive oil if you are cooking thighs with the skin on. Plenty of grease there to saute the rosemary and garlic. I like the sweet pepper, it gave good taste offset from the rest of the dish. I served it over a bed of rice.

Add a Comment