Chicken and Sausage in Vinegar Recipe

Name: Chicken and Sausage in Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks; 1 pound boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks; Salt and black pepper to taste; 1 tablespoon minced garlic; 1 medium onion, chopped; 2 red bell peppers, stemmed, seeded, and roughly chopped; 2 tablespoons butter, optional; 1/2 cup red wine vinegar or balsamic vinegar; 1/2 cup chicken stock, preferably homemade (page 160), or water; Chopped fresh parsley leaves for garnish

Servings: persons

1 tablespoon extra virgin olive oil
1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks
1 pound boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks
Salt and black pepper to taste
1 tablespoon minced garlic
1 medium onion, chopped
2 red bell peppers, stemmed, seeded, and roughly chopped
2 tablespoons butter, optional
1/2 cup red wine vinegar or balsamic vinegar
1/2 cup chicken stock, preferably homemade (page 160), or water
Chopped fresh parsley leaves for garnish

1
Put the oil in a large skillet, preferably nonstick, over medium-high heat.
2
Add the sausage pieces and brown well, turning as necessary, for a total of about 10 minutes.
3
Add the chicken and sprinkle it with salt and pepper.
4
Brown it quickly, about 5 minutes.
5
Reduce the heat to medium and add the garlic, onion, and peppers.
6
Cook, stirring occasionally, until the vegetables soften a bit, about 2 minutes.
7
Add the butter if youre using it and stir until melted.
8
Add the vinegar and raise the heat to high; boil, uncovered, until the vinegar is almost evaporated, 2 to 3 minutes.
9
Add the stock and let it boil until the sauce thickens, just a minute or so.
10
Garnish and serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/2 pound sweet or hot Italian sausage, cut into 1-inch chunks, 1 pound boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch chunks, Salt and black pepper to taste, and more.

Yes, Chicken and Sausage in Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sausage in Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions