Chicken With Sausage And Hot Cherry Peppers Recipe

Name: Chicken With Sausage And Hot Cherry Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves, with skin and bone halved crosswise; kosher salt; fresh ground black pepper; 2 tablespoons extra virgin olive oil; 1/2 lb sweet Italian sausage or 1/2 lb hot Italian sausage, cut into 1/2-inch pieces; 4 pickled cherry peppers, quartered, stems and seeds discarded; 2 garlic cloves, minced (about 2 teaspoons); 1 cup white wine; 1 (14 1/2 ounce) can chicken broth or 1 3/4 cups chicken stock; 2 (6 1/2 ounce) jars marinated artichoke hearts, drained; 1 1/2 tablespoons unbleached all-purpose flour

Servings: persons

4 chicken breast halves, with skin and bone halved crosswise
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1/2 lb sweet Italian sausage or 1/2 lb hot Italian sausage, cut into 1/2-inch pieces
4 pickled cherry peppers, quartered, stems and seeds discarded
2 garlic cloves, minced (about 2 teaspoons)
1 cup white wine
1 (14 1/2 ounce) can chicken broth or 1 3/4 cups chicken stock
2 (6 1/2 ounce) jars marinated artichoke hearts, drained
1 1/2 tablespoons unbleached all-purpose flour

1
Preheat the oven to 350u00b0F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Saute until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
2
Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
3
Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 chicken breast halves, with skin and bone halved crosswise, kosher salt, fresh ground black pepper, 2 tablespoons extra virgin olive oil, and more.

Yes, Chicken With Sausage And Hot Cherry Peppers 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.

Chicken With Sausage And Hot Cherry Peppers

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