Name: Braised Chicken with Artichokes, Peppers, and Sausage

Ingredients:

• 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

Instructions:

• 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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