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 (13/4 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
11/2 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