This is just delicious and comes in many versions, some add potatoes also. I think the hint of lemon juice gives the chicken the perfect flavor!

INGREDIENTS:

  • 8-10 skinless, boneless chicken thighs
  • 1 lb. Italian sausage
  • salt and pepper to taste
  • all-purpose flour for dusting
  • 1/2 cup extra virgin olive oil
  • 8 garlic cloves, finely chopped
  • 1 teaspoon rosemary, dried
  • 2 fresh squeezed lemons
  • 1/2 cup chicken stock
  • 1/2 cup good white wine
  • 2 tablespoon butter
  • 1 cup Peppadew sweet Piquant peppers
  • 1 cup roasted red bell peppers, cut up

DIRECTIONS:

Preheat the oven to 350 degrees. Season the chicken with salt and pepper. Place about 1 cup of flour in a large plastic bag, add a little salt and pepper. Place the chicken, 4 or so at a time, in the bag and shake around, coating the chicken.

In a large skillet, heat the oil until shimmering. Add the chicken and cook over high to medium high heat, turning once, until browned and crusty on both sides. Cook in batches and transfer the chicken to a platter. Add the Italian Sausage to the same fry pan and cook for about 5 minutes, stirring around to cook all sides. Remove the sausage from the frying pan and add it to the chicken platter and set aside.

In the same frying pan, add the garlic and rosemary and cook for a minute. Add the stock and wine to the skillet and cook over med-high heat, scraping up any brown bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and Italian sausage and any accumulated juices to the skillet. Add the peppers and roasted red bell peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce into a 9 by 13 baking dish, place in the oven and baked uncovered for 30 minutes. Serve alone or over rice. Serves 6-8