Comfort Food

I found another good recipe in my local newspaper, yes I still read the paper version - old school.  The recipe is actually from Sara Moulton who I remember was one of my favorite TV chefs back in the day.  This recipe is easy and not too expensive which is a great start.  It tasted great!  Winner, winner, chicken dinner.

Spicy Chicken and Sausage with
mashed potatoes and sautéed greens

Spicy Chicken and Sausage

2 Tbs olive oil
12 oz. sweet Italian sausage links
4-6 bone in, skin-on chicken thighs
salt
1 cup thinly sliced onion
2 tsp minced garlic
1/2 cup white wine
1/4 cup wine vinegar
1/2 cup chicken broth
12 oz. marinated artichoke hearts, drained
1 cup sliced, drained banana peppers
chopped basil or parsley for garnish

Preheat oven to 350 degrees.

Heat oil in large ovenproof skillet over medium high heat, add sausage links and cook for about 4 minutes, turning to brown all sides.  They will not be cooked through.  Transfer to a plate.

Arrange skin on chicken thighs to cover one side and trim any excess.  Salt the chicken thighs on both sides then place skin side down in the heated pan.  Cook about 6 minutes on skin side until lightly brown.  Transfer to a plate.

Discard all but 2 Tbs of fat from pan, stir in onions, and reduce heat to medium-low.  Cook about 8 minutes, stirring occasionally, until lightly golden.  Add garlic and cook 1 minute.  Add wine and cook a few minutes until reduced by half.  Add vinegar and broth then remove from heat.

Slice each sausage link into 1 inch lengths.  Return chicken to the pan skin side up.  Add sliced sausage around chicken.  Add artichokes and peppers.  Transfer to the oven and bake 30 minutes or just until chicken is cooked through (165 degrees internal temp)

Let the dish rest 5 minutes before serving.  Garnish with chopped basil or parsley, if desired.