Mediterranean Chicken and Sausage

I’ve been trying to incorporate Mediterranean cooking into my routine because of its distinctive flavors and healthy fats. My first attempt at this recipe was delicious but the recipe involved more than one pot, included a few more ingredients than listed here and took too long to make, so I started over. Still craving that distinctive, slightly sweet, slightly sour sauce, I finally figured out how to streamline this dish to retain its umami while reducing prep time. This version is a one-pot wonder that’s especially good over hot white rice but I often ladle it into a big bowl and just eat it as is.

3 Italian sweet sausage links
2 tablespoons olive oil
2 lbs bone-in, skin-on chicken thighs and legs
ground black pepper
1 large onion, diced
1/2 yellow pepper, diced
2 tablespoons minced garlic
2 cups chicken stock, divided
1/4 cup rice vinegar
3 sprigs rosemary

large (12-inch) skillet
kitchen tongs
large plate
measuring cups

1. Cook sausages in olive oil in skillet over medium heat until browned on all sides—about 6 minutes. Meanwhile, season chicken with salt and pepper to taste.
2. Transfer sausages to plate, then cut into one inch pieces. Cook chicken in skillet until browned—about 10 minutes, then transfer to plate.
3. Cook diced vegetables until tender–about 8 minutes.
4. Reduce heat to low. Add garlic and cook, stirring frequently, until golden—about 1 minute.
5. Add 1 cup stock, then simmer until mixture is thickened and slightly reduced—about 10 minutes.
6. Add vinegar, rosemary, and remaining stock. Raise heat to medium high, stir and let come to a boil.
7. Return chicken and sausage to skillet, cover with the vegetables and stock, and reduce heat to medium-low. Simmer, stirring occasionally, until chicken is cooked through—about 20 minutes.

• No yellow peppers? Use red or orange. Don’t use green peppers for this dish; the flavor is too strong and distinctive.
• For extra color and flavor, add a cup of green or Kalamata olives during the last few minutes of cooking.
• If chicken is not cooked through after 20 minutes, add more stock—1/4 cup at a time—and cook until chicken’s internal temperature reaches at least 165 degrees Fahrenheit.

45 minutes

3 servings

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