Description
A hearty dish featuring seared chicken thighs, beef sausage, and an array of sautéed peppers, simmered to perfection.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- to taste Salt and black pepper
- 2 tablespoons olive oil
- 1 lb beef sausage, cut into 2-inch pieces
- 6 cloves garlic, smashed
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4–5 hot cherry peppers, halved
- 1 tablespoon hot cherry pepper brine
- 1/2 cup chicken broth
- 1/3 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
Instructions
- Season and sear the chicken: Start by patting your chicken thighs dry—this is key for crispy skin. Season generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove and set aside.
- Cook the sausage: In the same pan, brown the beef sausage pieces until nicely caramelized. This adds richness to the pan. Set aside with the chicken.
- Build flavor with aromatics: Lower the heat slightly. Add the smashed garlic cloves and cook for 1 minute until fragrant. Then toss in the red onion and both bell peppers. Sauté until the vegetables begin to soften and caramelize slightly, about 5 minutes.
- Add heat and brightness: Stir in the hot cherry peppers and their brine. This is the signature tangy-spicy note of the dish. Pour in the apple cider vinegar, chicken broth, and honey, scraping up any browned bits from the bottom of the pan.
- Simmer everything together: Return the chicken and sausage to the skillet. Sprinkle in rosemary and oregano. Reduce heat to low, cover partially, and simmer for 25-30 minutes until the chicken is tender and cooked through.
- Finish and serve: Uncover and let the sauce reduce slightly for a richer flavor. Taste and adjust seasoning as needed. Serve hot with crusty bread, roasted potatoes, or creamy polenta to soak up every drop.
Notes
- This dish pairs well with crusty bread for mopping up the sauce.
- You can adjust the amount of hot cherry peppers based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Searing and braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate