Name: Braised Chicken with Artichokes, Peppers, and Sausage
- 4 tablespoons olive oil, divided
- 1 fully-cooked Italian chicken sausage link (about 3 ounces total), thinly sliced
- 4 bone-in chicken breast halves (about 3 pounds total), skin removed and patted dry
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion (8 ounces), halved and thinly sliced
- 2 cloves garlic, sliced
- One (12-ounce) package frozen artichoke hearts (no need to defrost)
- 1/2 cup dry white wine, such as pinot grigio
- 1/4 cup sliced jarred hot cherry peppers, or to taste
- 1 cup low-sodium chicken broth
- 1 large sprig fresh rosemary
- 1 teaspoon white wine vinegar
- Chopped fresh flat-leaf parsley, for garnish, optional
Yield: 6 servings
- In a large, deep skillet or Dutch oven over medium-high heat, heat 1 tablespoon of the oil until shimmering.
- Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
- Transfer sausage to a large plate.
- Season the chicken with the salt and pepper.
- Add 2 more tablespoons of oil to the pan.
- Then add 2 pieces of the chicken and brown them on both sides, about 2 minutes per side.
- Transfer the chicken to the plate with the sausage and repeat with the remaining chicken.
- Add the remaining 1 tablespoon of oil to the pan, then add the bell pepper and onion.
- Cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes.
- Add the garlic and cook until aromatic, about 30 seconds.
- Add the artichokes, wine and hot peppers and bring to a boil.
- Cook until the wine is reduced by about half, about 2 minutes.
- Return the chicken and sausage to the pan, along with any accumulated juices, nestling the chicken into the vegetables.
- Add the broth and rosemary, and bring to a boil.
- Reduce heat to medium-low, cover and simmer until the chicken is cooked through and registers 165 degrees on an instant-read thermometer inserted into the thickest part of the breast without touching the bone, about 25 minutes.
- Using a large slotted spoon, transfer the chicken and vegetables to a large bowl, and cover to keep warm.
- Bring the liquid to a boil over high heat and continue to boil, uncovered, until slightly thickened, about 5 minutes.
- Then stir in the vinegar.
- Season to taste with additional salt and pepper.
- Serve the chicken and vegetables drizzled with the sauce and garnished with parsley, if using.
- You can serve the extra sauce on the side, if you like.
Comments: 7/30/2023 - I had 14-oz Tofurky Italian Sausage, 2.1-lb boneless
chicken breast halves, and a 13.75-oz can artichoke halves. I substituted sherry for the
white wine, powdered garlic for the sliced, and rice wine vinegar for the white wine vinegar.
Preparation took about an hour of continual activity.
I served it with boiled potatoes. It was tasty.
Source: Washington Post, 17 May 2023
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