Braise chicken thighs with peppers and sausage

 

Main dish

Braised Chicken Thighs With Peppers and Sausage

This dish can be prepared a day in advance.

1 tablespoon olive oil

8 small skinless bone-in chicken thighs, trimmed of excess fat (1 3/4 pounds total)

Kosher salt and freshly ground pepper

4-ounce link sweet Italian sausage, casing removed

8 ounces mild peppers, such as Italian long or bell, cored, seeded and cut into strips 1/4-inch wide and 3 to 4 inches long

5-ounce onion, thinly sliced

2 tablespoons flour

1 tablespoon double-concentrated tomato paste (or 2 tablespoons regular)

1/2 cup dry white wine

1 1/2 cups no-salt-added chicken broth

2 teaspoons dried Italian herbs, oregano, cracked rosemary, basil, and/or thyme

Heat the oven to 325 degrees.

Heat the oil in a large, shallow, nonstick pan over medium-high heat. Season the chicken thighs with salt and pepper to taste; add half to the hot pan. Cook for 3 to 4 minutes, turning once, until lightly browned on both sides. Transfer the chicken to a platter or sheet of aluminum foil. Repeat with the remaining thighs.

Reduce the heat to medium; add sausage by the pinch. Cook for about 3 minutes, stirring and breaking up any clumps.

Add the sliced peppers and onion. Cook for 6 to 8 minutes, stirring, until the vegetables are soft and just starting to brown. Add the flour and stir to coat, then add the tomato paste; cook, stirring, for 1 minute. Stir in the wine and cook for 1 minute. Add the broth and dried herbs; season with salt and pepper to taste, then stir until well incorporated.

Slip the browned chicken thighs into the sauce. Increase the heat to medium-high. Once the sauce comes to a boil, cover and transfer to the oven. Bake 40 minutes. Uncover, taste the sauce and adjust the seasoning as needed. Makes 4 servings.

Per serving: 290 calories, 29 g protein, 12 g carbohydrates, 11 g fat, 3 g saturated fat, 105 mg cholesterol, 350 mg sodium, 2 g fiber, 5 g sugar


Washington Post Service

Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.

Use your favorite mild peppers. Bell peppers work fine, but there are many other mild peppers showing up in markets that work well.

Read more Food stories from the Miami Herald

  • Wine

    Crisp and affordable, Spanish white wines won’t dent your wallet

    When we talk about Spanish wines, it’s easy to think only of its reds — the flagship tempranillos of the Rioja region, the august wines of Ribera del Duero, the trendy new offerings from Priorat.

  •  
 <span class="cutline_leadin">Bhindi masala: </span>Fried okra in a flavorful spice paste is a surefire way to fall in love with the misunderstood vegetable.

    YOU’RE DOING IT WRONG

    No slime: Indian dish brings out the best of okra

    I am glad that no one ever forced stewed okra on me during my childhood, because the stories I’ve heard from stewed-okra veterans have been traumatizing. Friends and colleagues have described memories of okra that was sulfurous and slimy and yet left a cottony feeling on their tongues and gums. (This is no coincidence: The okra plant is related to the cotton plant.)

  •  
 <span class="cutline_leadin">Layered Tomato-Watermelon Salad</span>

    Cooking

    7 new ways to build a 7-layer salad

    From fruits to pastas, novel ideas to liven it up the next time you layer it on.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category