Chicken With Sausage, White Wine And Artichokes

Name: Chicken With Sausage, White Wine And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Italian sausages, sweet or hot, about 1 pound in weight; 2 tablespoons olive oil; 1/2 cup flour; salt and pepper; 3 pounds chicken thighs, bone in and skin on (about 8 large thighs); 1 large shallot, peeled and thinly sliced; 3 cloves garlic, peeled and smashed; pinch red pepper flakes; 1 cup dry white wine; 1 large sprig rosemary; 1 cup chicken stock; 1 12-ounce jar marinated artichoke hearts, drained; 1 lemon

Servings: persons

4 Italian sausages, sweet or hot, about 1 pound in weight
2 tablespoons olive oil
1/2 cup flour
salt and pepper
3 pounds chicken thighs, bone in and skin on (about 8 large thighs)
1 large shallot, peeled and thinly sliced
3 cloves garlic, peeled and smashed
pinch red pepper flakes
1 cup dry white wine
1 large sprig rosemary
1 cup chicken stock
1 12-ounce jar marinated artichoke hearts, drained
1 lemon

1
In a large saute pan, cook the sausages in 1 tablespoon of the olive oil over medium heat until brown on all sides, 10 to 15 minutes. Turn off the heat, transfer the sausages to a cutting board and let them rest for 5 minutes. Cut the sausages into diagonal slices about 1/3 of an inch thick. Turn the heat back up to medium and brown the sausage slices well on both sides, about 3 minutes per side. Remove with a slotted spoon and set aside.
2
Put the flour in a shallow bowl and season it with salt and pepper. Sprinkle the chicken thighs liberally with salt, dredge them in the flour and dust off any excess. Add another tablespoon of olive oil to the pan, and then the chicken pieces, skin side down. Do not crowd the chicken - you may need to do this in two batches. Turn the heat up to medium-high, but keep an eye on things to make sure nothing burns. Brown the chicken on both sides, about 8 minutes total, remove and set aside.
3
Pour off all but about 2 tablespoons of the fat in the pan and set back on the stove over low heat. Add the shallots and cook for a minute, stirring frequently. Add the garlic cloves and continue to cook, stirring occasionally, until the shallots and garlic start to turn golden, another 2 to 3 minutes. Add the red pepper flakes if using and cook for another minute.
4
Add the white wine and the rosemary sprig and cook until the wine is reduced by half, scraping up all the nice brown bits on the bottom of the pan. Add the chicken stock and the chicken pieces, skin side up. Bring the liquid to a boil, then lower the heat so it's just simmering and cook uncovered, turning the chicken pieces once, until the meat is cooked through and the sauce has thickened, 15 to 20 minutes.
5
Remove the rosemary sprig and discard, then add the sausage and the artichoke hearts to the pan, stirring gently to immerse in the sauce. Taste for seasoning and add more salt if necessary. Simmer for a few minutes more to warm the sausage and artichokes, then squeeze the lemon over everything and give it one more stir. Serve immediately with roasted potatoes or a simple risotto.

865

kcal

Calories

Fat

Carbs

103

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: 4 Italian sausages, sweet or hot, about 1 pound in weight, 2 tablespoons olive oil, 1/2 cup flour, salt and pepper, and more.

Yes, Chicken With Sausage, White Wine And Artichokes 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!